Description
Barefoot Contessa Risotto Cakes offer a crispy golden exterior with a creamy interior that melts in your mouth. Ina Garten’s signature recipe turns leftover risotto into elegant appetizers perfect for impressing guests at your next gathering.
Ingredients
Scale
Main Ingredients:
- 200 grams (7 ounces) uncooked Arborio rice
- 150 grams (5.3 ounces) grated Italian fontina cheese
- 2 extra-large eggs
- 120 grams (4.2 ounces) Greek yogurt
- 90 grams (3.2 ounces) panko (Japanese dried bread flakes)
Seasonings and Herbs:
- 3 tablespoons minced fresh chives
- ½ teaspoon freshly ground black pepper
- Kosher salt
Liquid:
- Good olive oil
Instructions
- Prepare arborio rice by bringing a large 4-liter (135 fluid ounces) pot of water to a gentle boil. Sprinkle salt into the water and add the rice. Simmer, stirring periodically, for approximately 20 minutes until the grains become tender. Drain the rice in a colander and rinse thoroughly with cold water to halt the cooking process. Allow the rice to cool completely.
- Create the flavor base by whisking yogurt, eggs, finely chopped chives, fontina cheese, salt, and freshly ground black pepper in a medium mixing bowl. Incorporate the cooled rice, ensuring even distribution. Cover the mixture with plastic wrap and refrigerate for 2 to 8 hours to allow flavors to meld and mixture to firm.
- Preheat the oven to 120 degrees Celsius (250 degrees Fahrenheit). Spread panko breadcrumbs evenly in a shallow dish, preparing for coating.
- Heat of olive oil in a large skillet over medium-low temperature. Using a standard 6-centimeter (2.4-inch) ice cream scoop or large spoon, form rice mixture into uniform balls. Gently flatten each ball into circular patties approximately 7.5 centimeters (3 inches) in diameter and 2 centimeters (0.8 inches) thick.
- Carefully coat each patty in panko breadcrumbs, ensuring complete and even coverage. Carefully place the breaded patties into the heated oil. Fry for roughly 3 minutes per side, rotating once, until achieving a crispy golden-brown exterior.
- Transfer the initial batch of fried risotto cakes onto a parchment-lined baking tray. Maintain warmth in the preheated oven for up to 30 minutes. Continue frying subsequent batches, supplementing oil as necessary.
- Arrange the crispy risotto cakes on an elegant serving platter. Serve immediately while hot and at peak crispiness.
Notes
- Capture leftover risotto’s potential by transforming cold, day-old rice into crispy golden cakes packed with rich flavors and exciting textures.
- Boost binding power by mixing extra cheese directly into the risotto mixture, creating a creamy interior that helps patties hold their perfect shape during frying.
- Panko breadcrumbs work magic, delivering an irresistibly light and crunchy coating that elevates these simple risotto cakes from ordinary to extraordinary.
- Refrigerate shaped patties for at least 30 minutes before cooking, allowing them to firm up and preventing potential crumbling during the sizzling frying process.
- Control cooking temperature carefully, keeping the oil at medium-low heat to ensure even browning and a perfectly cooked center without burnt edges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 380.3
- Sugar: 0.4g
- Sodium: 1,732.6mg
- Fat: 12.6g
- Saturated Fat: 3.8g
- Carbohydrates: 47.8g
- Fiber: 0.5g
- Protein: 17.8g
- Cholesterol: 33.8mg