Ingredients Kosher salt

1 cup uncooked Arborio rice

1/2 cup Greek yogurt

2 extra-large eggs

3 tablespoons minced fresh chives

1 1/2 cups grated Italian fontina cheese (5 ounces)

1/2 teaspoon freshly ground black pepper

1 1/2 cups panko (Japanese dried bread crumbs)

Extra Virgin olive oil

Sour cream topping- optional

Instructions

Bring a large pot of water to a boil. Once boiling add 1/2 tablespoon of kosher salt and the Arborio rice and cook, stirring occasionally according to the package specifications. The grains of rice will be soft. Once the rice is cooked, drain the rice in a sieve and run under cold water until cool and then drain again very well.

Meanwhile, using a whisk combine together in a medium bowl: the Greek yogurt, eggs, chives, grated fontina cheese, 1 1/4 teaspoons of salt, and the pepper. Next add the cooled Arborio rice to the blend and mix well. Cover the mixture with plastic wrap and refrigerate for 2 hours or overnight and it will become firm.

When ready to cook, preheat the oven to 250 degrees F. In a shallow dish spread the panko bread crumbs. In a large skillet heat 3 tablespoons of olive oil over medium-low heat. Form balls using a small ice cream scooper of the rice mixture and pat the balls into patties about 3 inches in diameter and 3/4-inch in thickness. Place 4 to 6 patties in the panko and coat all sides. Place the breaded 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.

Place the warmed patties on a platter and serve hot. Top with sour cream if desired.

Meal type: dinner

Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/

Copyright © Andicakes 2010.

Recipe by yumm yumm yumm.

Microformatting by hRecipe.