Chive Risotto Cakes Recipe 435

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CHIVE RISOTTO CAKES



Chive Risotto Cakes image

Provided by Ina Garten

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 9

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko (Japanese dried bread flakes)
Good olive oil

Steps:

  • Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees F.
  • Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.

RISOTTO CAKES WITH MIXED GREENS



Risotto Cakes with Mixed Greens image

Provided by Food Network Kitchen

Categories     appetizer

Time 41m

Yield Serves 4

Number Of Ingredients 21

2 tablespoons chopped chives or scallion greens
2 cups leftover Fontina Risotto with Chicken, chilled, recipe follows
8 small cubes fontina cheese (about 1 1/2 ounces)
1/2 cup panko (coarse Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil, plus more for shallow frying
Kosher salt and freshly ground pepper
8 cups mesclun greens (about 6 ounces)
1/2 bulb fennel, very thinly sliced
1 tablespoon fresh lemon juice
4 cups low-sodium chicken broth
5 tablespoons unsalted butter
1 medium onion, finely chopped
2 1/2 cups arborio rice
3 sprigs fresh thyme
1 cup dry white wine
Kosher salt
1 cup finely grated Parmigiano-Reggiano cheese
Freshly ground pepper
1 cup coarsely grated fontina cheese, plus more for garnish
8 ounces deli-smoked chicken breast, diced (about 1 1/4 cups)
1/4 cup roughly chopped fresh parsley

Steps:

  • Cook's Note: Click here to get the recipe for Fontina Risotto with Chicken.
  • Stir the chives into the chilled risotto. Form into 8 patties, using about 1/4 cup risotto for each. Press a hole in the center of each patty and stuff with a cube of fontina; pat risotto around each hole to cover.
  • Place the breadcrumbs in a shallow bowl. Lightly dredge each risotto cake in the crumbs, turning to coat evenly. Place on a plate, cover with plastic wrap and refrigerate for 20 minutes.
  • Heat about 1/4 inch of oil in a medium nonstick skillet over medium-high heat. Fry the cakes, 2 or 3 at a time, until evenly browned, about 1 1/2 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper.
  • Combine the greens and fennel in a bowl; drizzle with 2 tablespoons olive oil and the lemon juice, season with salt and pepper and toss. Divide the risotto cakes and salad among 4 plates.
  • Bring the broth and 4 cups water to a simmer in a saucepan; keep warm.
  • Meanwhile, melt 4 tablespoons butter in a pot over medium-high heat. Add the onion; cook until translucent, about 4 minutes. Add the rice and thyme; cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 teaspoon Kosher salt. Ladle in the hot broth, about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender, 20 to 25 minutes.
  • Remove the thyme. Stir in the parmigiano, the remaining 1 tablespoon butter, 1/2 teaspoon Kosher salt and pepper to taste. Gently stir in the fontina and chicken. Reserve about 2 cups risotto for Risotto Cakes. Divide the rest among bowls; top with parsley and more fontina.

FONTINA RISOTTO CAKES WITH FRESH CHIVES



Fontina Risotto Cakes with Fresh Chives image

Tender risotto is favored with Parmesan and Fontina cheeses in these addictively crispy cakes.

Categories     Cheese     Onion     Rice     Appetizer     Bake     Christmas     Parmesan     White Wine     Winter     Parsley     Fontina     Bon Appétit     Sugar Conscious     Kidney Friendly

Yield Makes 10 servings

Number Of Ingredients 16

3 cups (about) low-salt chicken broth
2 tablespoons olive oil
1/2 cup finely chopped onion
1 cup plus 2 tablespoons arborio rice
1/4 cup dry white wine
6 tablespoons grated Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 cups panko (Japanese breadcrumbs), divided
1/2 cup (packed) coarsely grated Fontina cheese (about 2 ounces)
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh chives
1 large egg yolk
2 large eggs
Canola oil (for frying)
Additional grated Parmesan cheese
Fresh chives

Steps:

  • Bring 3 cups broth to simmer in small saucepan. Reduce heat to very low; cover and keep warm. Heat olive oil in heavy medium saucepan over medium heat. Add onion; sauté until translucent, about 5 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, 1/3 cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. Spread risotto in 13x9x2-inch pan and cool completely.
  • Mix 1/2 cup panko, Fontina cheese, parsley, chopped chives, and 1 egg yolk into risotto. Shape into 1 1/4-inch balls; flatten to 2-inch rounds. Arrange on rimmed baking sheet. (Can be made 2 days ahead. Cover and refrigerate.)
  • Preheat oven to 250°F. Set another rimmed baking sheet in oven. Beat 2 eggs in shallow bowl to blend. Place 1 cup panko in another shallow bowl. Dip risotto cakes into beaten egg, then into panko to coat. Pour enough canola oil into large skillet to coat bottom; heat oil over medium-high heat. Working in batches, sauté risotto cakes until crisp and brown, about 2 1/2 minutes per side. Transfer to baking sheet in oven.
  • Serve risotto cakes sprinkled with cheese and garnished with chives.

CHIVE RISOTTO CAKES RECIPE - (4.3/5)



Chive Risotto Cakes Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 10

Kosher salt
1 cup cooked Arborio rice (or Carnaroli)
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons fresh chives, minced
1 1/2 cups Italian Fontina cheese, grated (5-ounces)
1/2 teaspoon freshly ground black pepper
1/4 cup panko (Japanese dried bread flakes)
Good olive oil
NOTE: Fontina cheese can be super mild, so for more flavor maybe add a soft cheese with more "bite"...like gruyere

Steps:

  • Bring a large (4-quart) pot of water to a boil and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well. Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 1/4 teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerator for 2 hours* or overnight, until firm. When ready to cook, preheat the oven to 250°F. Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4 inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary until all the cakes are fried. Serve hot. *I made half of this recipe, having chilled the mixture for 2 hours. The next day, I made the second half. I preferred how the flavors had time to blend, and I thought that the rice was easier to work with.

CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )



Chive Risotto Cakes ( Ina Garten Barefoot Contessa ) image

Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, "Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs." These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust." Enjoy! ChefDLH

Provided by ChefDLH

Categories     Rice

Time 6m

Yield 6 serving(s)

Number Of Ingredients 9

kosher salt
1 cup uncooked arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups cups grated italian Fontina cheese (5 ounces)
1/2 teaspoon fresh ground black pepper
3/4 cup panko breadcrumbs (Japanese dried bread flakes)
olive oil

Steps:

  • Bring a large (4 quart) pot of water to a boil and add ½ tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees.
  • Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
  • Form balls of the rice mixture using a standard (2 1/4 -inch) ice cream scoop or a large spoon.
  • Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 patties in the panko, turning once to coat.
  • Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
  • Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
  • Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
  • Serve hot.

Nutrition Facts : Calories 307, Fat 11.2, SaturatedFat 6, Cholesterol 113.1, Sodium 342.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.4, Protein 13.4

BAREFOOT CONTESSA'S CHIVE RISOTTO CAKES



Barefoot Contessa's Chive Risotto Cakes image

Show: Barefoot ContessaEpisode: Herb Hall of Fame These looked soooooo yummy I decided to put the recipe here for safe keeping.

Provided by Luvs 2 Cook

Categories     Short Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

kosher salt
1 cup uncooked arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated italian Fontina cheese (5 ounces)
1/2 teaspoon fresh ground black pepper
3/4 cup panko breadcrumbs (Japanese dried bread flakes)
olive oil

Steps:

  • Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice.
  • Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
  • Drain the rice in a sieve and run under cold water until cool. Drain well.
  • Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl.
  • Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
  • When ready to cook, preheat the oven to 250 degrees F.
  • Spread the panko in a shallow dish.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-low heat.
  • Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick.
  • Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned.
  • Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
  • Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
  • Arrange on a serving platter and serve hot.

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