Gruyere Risotto Cakes with Fresh Chives

By Hklbrries

"A friend shared this recipe that she adapted from Cook's Illustrated magazine. She serves the cakes with a roasted tomato sauce for a satisfying meatless dish."

Lorie Hutson

Ingredients

• 3 cups broth or water
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 cup plus 2 tablespoons Arborio rice
• 6 tablespoons Parmesan cheese
• 2 tablespoons butter
• 1 1/2 cups Panko bread crumbs, divided
• 1/2 cup grated Gruyere cheese
• 1/4 cup parsley, chopped
• 3 tablespoons chives, chopped
• 1 large egg yolk
• 2 large eggs
• Oil for frying

Preparation

Step 1

Bring 3 cups of broth to simmer in small pan. Reduce heat to very low; keep warm.

Heat oil in pan over medium heat and add onion; sauté until translucent, about 5 minutes. Add rice, stir 1 minute.

Add broth, 1/3 cup at a time, stirring until rice is just tender and liquid is absorbed. Continue adding broth until all is used and risotto is creamy, about 18 minutes.

Remove from heat and mix in Parmesan and butter. Season generously with salt and pepper. Let cool completely.

Mix ½ cup Panko, Gruyere, parsley, chives and egg yolk into risotto. Shape into 1 ¼-inch balls; flatten to 2 in rounds. Arrange on rimmed baking sheet lined with a Silpat or parchment paper (can be made two days ahead).

Preheat oven to 250 degrees. Beat 2 eggs in shallow bowl to blend. Place remaining 1 cup Panko in another bowl. Dip risotto cakes into beaten egg, then into Panko to coat.

Pour enough 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 ½ minutes per side. Transfer to oven to keep warm. Sprinkle with Parmesan and chives when serving