Best Chive Risotto Cakes Recipes

CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )

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.

CHIVE RISOTTO CAKES

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.

BAREFOOT CONTESSA'S CHIVE RISOTTO CAKES

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.

SAFFRON RISOTTO CAKES WITH SHRIMP, CHILE OIL, AND CHIVE OIL

Steps:

• Combine 4 1/2 cups broth and saffron in medium saucepan; bring to boil. Remove from heat; cover to keep warm. Heat olive oil in another medium saucepan over medium heat. Add onion and saute until tender, about 6 minutes. Add rice; stir 1 minute. Add wine; stir until absorbed, about 1 minute. Add 1/2 cup saffron broth; stir until absorbed, about 4 minutes. Continue adding broth, 1/2 cup at a time, until rice is just tender, allowing each addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Season risotto with salt and pepper. Spray rimmed baking sheet with nonstick spray. Spread risotto on prepared sheet, forming irregular 13x9-inch rectangle. Cover with plastic wrap; refrigerate until cold and firm, about 2 hours. (Can be made 1 day ahead. Keep chilled.) Preheat oven to 300. Place rice flour in medium bowl. Season with salt and pepper. Using 2-inch-diameter cookie cutter, cut out 24 rounds from risotto. Dredge risotto cakes in rice flour; place on clean baking sheet. Heat 4 tablespoons canola oil in large nonstick skillet over medium heat. Working in batches, add risotto cakes to skillet and cook until golden brown, about 2 minutes per side. Transfer risotto cakes to another baking sheet; place in oven to keep warm. Sprinkle shrimp with salt and pepper. Heat remaining 2 tablespoons canola oil in another large skillet over high heat. Add shrimp and saute until just opaque in center, about 2 minutes per side. Top each risotto cake with 1 shrimp. Drizzle shrimp with Red Chile Oil and Chive Oil and serve. MARKET TIP: White rice flour is available at natural foods stores and some supermarkets. Its fine texture produces a light, crispy coating on pan-fried foods.

CHIVE RISOTTO CAKES RECIPE - (4.3/5)

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

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.