Best Chive Risotto Cakes Ina Garten Barefoot Contessa Recipes

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BAREFOOT CONTESSA'S CHIVE RISOTTO CAKES



Barefoot Contessa's Chive Risotto Cakes image

Show: Barefoot ContessaEpisode: Herb Hall of Fame These looked soooooo yummy I decided to put the recipe here for safe keeping.

Provided by Luvs 2 Cook

Categories     Short Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

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 fresh ground black pepper
3/4 cup panko breadcrumbs (Japanese dried bread flakes)
olive oil

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.

CHIVE RISOTTO CAKES ( INA GARTEN BAREFOOT CONTESSA )



Chive Risotto Cakes ( Ina Garten Barefoot Contessa ) image

Recipe from Barefoot Contessa Ina Garten's book "Back to Basics" Oct. 2008. A great recipe that makes you not have to wait to make risotto to have leftovers to have Risotto cakes. These are made from scratch. Panko is a key ingredient so don't just use regular bread crumbs. As Ina notes, "Panko, or Japanese bread flakes, have a crisper, lighter texture than regular bread crumbs." These can be assembled ahead and then fried right at meal time. She says"the yogurt, chives, and Italian Fontina give these a delicious creamy interior, and the panko gives them a wonderful crunchy crust." Enjoy! ChefDLH

Provided by ChefDLH

Categories     Rice

Time 6m

Yield 6 serving(s)

Number Of Ingredients 9

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 cups grated italian Fontina cheese (5 ounces)
1/2 teaspoon fresh ground black pepper
3/4 cup panko breadcrumbs (Japanese dried bread flakes)
olive oil

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.

Nutrition Facts : Calories 307, Fat 11.2, SaturatedFat 6, Cholesterol 113.1, Sodium 342.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.4, Protein 13.4

CHIVE RISOTTO CAKES



Chive Risotto Cakes image

Provided by Ina Garten

Categories     appetizer

Time 2h50m

Yield 6 servings

Number Of Ingredients 9

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
3/4 cup panko (Japanese dried bread flakes)
Good olive oil

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.

CHIVE RISOTTO CAKES RECIPE - (4.3/5)



Chive Risotto Cakes Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 10

Kosher salt
1 cup cooked Arborio rice (or Carnaroli)
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons fresh chives, minced
1 1/2 cups Italian Fontina cheese, grated (5-ounces)
1/2 teaspoon freshly ground black pepper
1/4 cup panko (Japanese dried bread flakes)
Good olive oil
NOTE: Fontina cheese can be super mild, so for more flavor maybe add a soft cheese with more "bite"...like gruyere

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.

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