Chive Risotto Cakes Recipes

LEMON AND CHIVE RISOTTO

Steps:

• For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
• For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

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 ( 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.