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Ingredients
- Kosher salt
- 1 cup uncooked Arborio rice
- ½ cup non-fat Greek yogurt
- 2 extra large eggs
- 3 tbsp minced fresh chives
- 3/4 cup grated Italian fontina cheese
- ½ tsp fresh ground pepper
- 1/2 cup panko breadcrumbs
- EVOO spray
Details
Servings 6
Preparation
Step 1
Bring a large (4 qt) pot of water to a boil over med heat and add ½ tbsp 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 tsp 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.
Spread the panko in a shallow dish. Heat 3 tbsp of EVOO in a large skillet over med low heat. Form balls of the rice mixture using a standard (2 ¼ inch) ice cream scoopy or large spoon. Pat the balls into patties 3 inches in diameter and ¾ inches 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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