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Chive Risotto Cakes


This recipe comes from Ina Garten "Back to Basics". I love panko crumbs, so this recipe grabbed my attention. It was good, but it needed a lot more seasoning. I've adapted the recipes to advise that you "taste as you go". It does have a lovely crunch with a creamy center, and I would definitely make this again.

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  • 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" gruyere


Servings 6
Preparation time 10mins
Cooking time 210mins
Adapted from


Step 1

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.

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