Extra Credit....Chive Risotto Cakes

Sometimes the Barefoot Blogger girls offer up some "extra credit" recipes....ones that you can either participate in...or not.  Mostly I chooose....NOT!  But last month one of the extra recipes was one from Ina's new "Back to Basics" book that I had put a little check mark on in my initial perusal....the Chive Risotto Cakes.  So, I decided I'd try this one while Mr. B was in the house.

First, let me say that we both LOVE risotto, so I thought this would be a perfect weeknight dinner....a little risotto cake....a little salad....you feel me here, right?  So, I mixed these up on Sunday afternoon and threw them into the fridge (cause they need a "resting" time), watched some football, opened some wine and enjoyed my Sunday afternoon.

I then formed them into little cakes, coated them in some panko and fried them up. Let me just add that this makes a LOT of cakes, so if there are just six of you (hehe) halve the recipe.  I think I ended up with about 18 cakes....I'm just sayin.

I'm going on record here and saying that fried foods are not my favorite.  It seems that once foods are fried, all I taste is the coating and not the food.  I didn't expect that to happen with an Ina recipe  Her food usually has enough flavor to counteract the "fried".  These cakes did not, for me.  I think I may not have salted them enough initially (which is highly unusual for me as I love my salt), but all I tasted was the panko crust.  Sorry, Ina.  But mostly, I'm sorry for me.  I had really high hopes for these.

Mr. B, however, gave them a 3 points out of 5.  

Here's the recipe....

Chive Risotto Cakes

can be found in "Back to Basics"

Kosher salt
1 cup uncooked Arborio rice
½ cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 ½ cup cups grated Italian Fontina cheese (5 ounces)
½ teaspoon freshly ground black pepper
¾ cup panko (Japanese dried bread flakes)
Good olive oil

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.

Note from Ina: “Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs.”

PS.  I just want to add that I have BOTH my TWD and BB recipe assignments for this week FINISHED and will be posting ON TIME!!  ::patting myself on the back::