Ina Garten Risotto Cakes are made with Arborio rice, Italian fontina cheese, Greek yogurt, fresh chives, eggs, and panko. This easy Chive Risotto Cakes recipe creates a tasty appetizer or side dish that takes about 3 hours to prepare (including chilling time) and can serve up to 6 people.
🧡 Why You’ll Love This Risotto Cakes Recipe:
- Tasty Cheese: The Italian fontina cheese in the cakes melts well and tastes great. It makes the inside soft and the outside crispy.
- Good with Many Foods: You can serve these cakes with many different meals, like meat or vegetables. They are good for any time.
- Prepare Earlier: You can make the mixture for these cakes ahead of time and keep it in the fridge. This is very helpful when you need to save time.
- Crispy and Soft: These cakes are crispy outside and soft inside because you fry them first and then bake them.
- Easy but Fancy: The ingredients are simple to find and use, but the cakes feel special and fancy when you eat them.
Ina Garten Risotto Cakes Ingredients
- Kosher salt
- 1 cup uncooked Arborio rice
- 1/2 cup Greek yogurt (preferably full-fat)
- 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)
- 3 tablespoons good olive oil, plus more as needed for frying
How To Make Ina Garten Risotto Cakes
- Prepare Rice: Bring a large (4-quart) pot of water to a boil over medium-high heat. Add 1/2 tablespoon salt and the Arborio rice. Cook, stirring frequently, for 20 minutes until the rice is quite soft. Drain the rice in a sieve and run under cold water to cool. Shake the sieve to remove excess water and drain well.
- Mix Ingredients: In a medium bowl, whisk together the Greek yogurt, eggs, chives, fontina cheese, 1 1/4 teaspoons of salt, and black pepper. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight until the mixture is firm.
- Preheat Oven: Preheat the oven to 250 degrees Fahrenheit.
- Form Cakes: 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. Flatten the balls into patties that are 3 inches in diameter and 3/4-inch thick.
- Coat and Fry: Coat each patty in the panko, turning once to cover both sides. Fry the patties in the hot oil, 4 to 6 at a time, for about 3 minutes on each side, until they are crisp and golden brown.
- Bake to Keep Warm: Transfer the fried patties to a sheet pan lined with parchment paper and keep warm in the preheated oven. Continue frying the remaining cakes in batches, adding more oil as necessary.
- Serve: Arrange the risotto cakes on a serving platter and serve hot.
Recipe Tips
- Cook the Rice Well: Make sure the rice is very soft after boiling. Soft rice mixes better and helps the cakes stick together.
- Cool the Rice: Let the rice cool down completely after you boil it. This stops the eggs from cooking too soon when you mix them with the rice.
- Chill the Mixture: Put the rice mixture in the fridge for at least 2 hours, or even all night. This makes the mixture thick and easy to shape into cakes.
- Make Even Cakes: Use an ice cream scoop or a measuring cup to make each cake the same size. This helps them cook evenly and look nice.
- Use Enough Oil: Add more oil to the frying pan when you start each new batch. Enough oil helps the cakes fry well without sticking and turns them golden brown.
What To Serve With Risotto Cakes?
Those delicious Risotto Cakes pair well with a light arugula salad, grilled vegetables, roasted chicken, or seared steak. They can also be served alongside sautéed spinach, garlic bread, caprese salad, or creamy tomato soup for a delicious meal.
How To Store Leftovers Risotto Cakes?
- Refrigerate: Store the risotto cakes in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the risotto cakes by placing them in a single layer on a baking sheet to freeze individually, then transferring them to a freezer-safe bag or container. They can be stored frozen for up to 2 months. Thaw in the refrigerator before reheating.
How To Reheat Leftovers Risotto Cakes?
- In The Oven: Turn the oven to 350 degrees. Put the cakes on a baking tray and cover them lightly with foil to keep them from getting dry. Heat them for 10-15 minutes.
- In The Microwave: Put some cakes on a plate safe for the microwave and cover them with a wet paper towel. Heat them for 30-60 seconds on high. Make sure not to heat them too long or they might get too soft.
- On the Stove (best way): Put a little oil in a frying pan over medium heat. Put the cakes in the pan and cook them for 2-3 minutes on each side until they’re hot and crispy on the outside.
FAQs
What If My Risotto Cakes Are Falling Apart During Shaping?
Ensure the rice mixture is cold enough before shaping. If it’s too warm, the cakes may not hold. Chill the mixture for at least 2 hours or overnight to help them firm up.
Can I Use A Different Cheese?
Yes, you can use mozzarella or provolone instead of fontina cheese. They taste milder but work well too.
How Can I Make The Cakes Crispy?
Heat the pan well and add enough oil before you cook the cakes. They should start sizzling right away.
How Do I Know When The Cakes Are Cooked Right?
They should be golden brown outside and warm inside. You can also check with a food thermometer to see if they’re 165°F inside.
What If I Don’t Have Fresh Chives?
You can use dried chives, or chop some green onion as a substitute.
Ina Garten Risotto Cakes Nutrition Facts
- Calories 250
- Total Fat 12g
- Saturated Fat 3g
- Trans Fat 0g
- Cholesterol 20mg
- Sodium 300mg
- Potassium 200mg
- Total Carbohydrate 30g
- Dietary Fiber 1g
- Total Sugars 5g
- Protein 5g
Try More Ina Garten Recipes:
- Ina Garten Spring Green Risotto
- Ina Garten Shrimp Risotto Recipe
- Ina Garten Crab Cakes Recipe
- Ina Garten Chicken And Rice Casserole
Ina Garten Risotto Cakes
Description
Ina Garten Risotto Cakes are made with Arborio rice, Italian fontina cheese, Greek yogurt, fresh chives, eggs, and panko. This easy Chive Risotto Cakes recipe creates a tasty appetizer or side dish that takes about 3 hours to prepare (including chilling time) and can serve up to 6 people.
Ingredients
Instructions
- Prepare Rice: Bring a large (4-quart) pot of water to a boil over medium-high heat. Add 1/2 tablespoon salt and the Arborio rice. Cook, stirring frequently, for 20 minutes until the rice is quite soft. Drain the rice in a sieve and run under cold water to cool. Shake the sieve to remove excess water and drain well.
- Mix Ingredients: In a medium bowl, whisk together the Greek yogurt, eggs, chives, fontina cheese, 1 1/4 teaspoons of salt, and black pepper. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight until the mixture is firm.
- Preheat Oven: Preheat the oven to 250 degrees Fahrenheit.
- Form Cakes: 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. Flatten the balls into patties that are 3 inches in diameter and 3/4-inch thick.
- Coat and Fry: Coat each patty in the panko, turning once to cover both sides. Fry the patties in the hot oil, 4 to 6 at a time, for about 3 minutes on each side, until they are crisp and golden brown.
- Bake to Keep Warm: Transfer the fried patties to a sheet pan lined with parchment paper and keep warm in the preheated oven. Continue frying the remaining cakes in batches, adding more oil as necessary.
- Serve: Arrange the risotto cakes on a serving platter and serve hot.
Notes
- Cook the Rice Well: Make sure the rice is very soft after boiling. Soft rice mixes better and helps the cakes stick together.
- Cool the Rice: Let the rice cool down completely after you boil it. This stops the eggs from cooking too soon when you mix them with the rice.
- Chill the Mixture: Put the rice mixture in the fridge for at least 2 hours, or even all night. This makes the mixture thick and easy to shape into cakes.
- Make Even Cakes: Use an ice cream scoop or a measuring cup to make each cake the same size. This helps them cook evenly and look nice.
- Use Enough Oil: Add more oil to the frying pan when you start each new batch. Enough oil helps the cakes fry well without sticking and turns them golden brown.
Ina Garten Risotto Cakes, Barefoot Contessa Risotto Cakes