Risotto cakes are the perfect appetizer for any occasion and can be made into any shape or size that you wish! When I hear the word "risotto" I dread to think about how time consuming it is to make. This recipe by Ina Garten on the other hand, is a super easy way to make risotto. So tasty and so fool proof! I've added shallots and a delicious white wine since that is a must when we make risotto, and also used a different type of cheese.
Ina's Original Recipe here
Total time: 2 hours 40 minutes (inactive time: 2 hours)
Makes 10-12 large cakes
1 cup Arborio Rice
1/2 tbs salt
2 small shallots, minced
1 1/2 tbs extra virgin olive oil
2 1/2 tbs white wine
5 oz fontinella cheese, shredded
2 large eggs
3 tbs chives, finely chopped
1/2 cup original greek yogurt
1 tsp salt
1/2 tsp pepper
1 1/2 cups panko (japanese bread crumbs)
Olive oil for frying
1. In a large pot, boil 4 quarts (16 cups) water on medium-low heat. Add rice and 1/2 tbs salt and continue to boil uncovered for 20 minutes, stirring occasionally.
2. While rice cooks, heat extra virgin olive oil in small pan on medium-low heat. When hot, add shallots and saute for 5 minutes or until translucent, stirring frequently to prevent burning. When done, remove from heat.
3. Drain rice and place back into pot (not over heat). Stir shallots and white wine into rice and LET COOL.
4. In a large bowl, whisk together cheese, eggs, chives, yogurt, salt and pepper. Stir in cooled rice mixture.
5. Cover mixture and refrigerate for 2 hours, or overnight.
About 20 minutes before you are ready to serve,
6. Preheat oven to 250 degrees. Fill a shallow tray with panko crumbs. Using an ice cream scooper, take 1 scoop of mixture and create burger sized patties using your hands. *If you are making for a small appetizer, you can create smaller bite sized patties.*
7. Roll patties in panko crumbs until they are covered completely.
8. Preheat olive oil in large saute pan on medium heat. Saute up to 6 patties at a time for 3 minutes on each side. If you are making a full batch at once, place finished patties on parchment paper over baking sheet and let them sit in the oven for up to 30 minutes.
Serve cakes hot, and enjoy!