Ingredients
- Kosher Salt
- 1 c. uncooked Arborio Rice
- 1/2 c, Greek Yogurt
- 2 XL Eggs
- 3 T. Minced fresh chives
- 1 1/ c. grated Italian Fontina cheese (5 oz)
- 1/2 t. freshly ground black pepper
- 1/4 c. Panko
- Good Olive oil
Preparation
Step 1
Bring a large (4 qt.) pot of water to a boil and add 1/2 T. 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 t. salt, and the pepper in medium bowl. Add the Cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hrs. or overnight or until firm.
When ready to cook, preheat the oven to 250 degrees. Spread the panko in shallow dish. Heat 3 T. olive oil in a large skillet over med/lo heat Form balls of the rice mixture using a standard (2 1/2") ice cream scoop or a large spoon. Pat the balls into patties 3 inches in a diameter and 1/4" thick. Place 4-6 patties in the panko, Turning to coat. Place patties in the hot oil and cook, turning once, for amount 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 tin batches, adding oil as necessary, until all cakes are fried. Serve hot