Description
Barefoot Contessa risotto cakes offer a delightful twist on classic leftovers, turning simple ingredients into an elegant appetizer. Crisp exterior and creamy center make these cakes a crowd-pleasing dish you’ll want to serve at your next gathering.
Ingredients
Scale
- 200 grams (7 oz) Arborio rice, uncooked
- 150 grams (5.3 oz) fontina cheese, grated, Italian
- 2 extra-large eggs
- 120 grams (4.2 oz) Greek yogurt
- 90 grams (3.2 oz) panko (Japanese dried bread flakes)
- 3 tbsps chives, fresh, minced
- ½ tsp black pepper, freshly ground
- salt, kosher
- olive oil, good
Instructions
- Rice Preparation: Bring water to a gentle boil in a large pot, salt generously, and add arborio rice. Simmer for 20 minutes until tender, then drain and rinse with cold water. Cool completely.
- Flavor Fusion: Whisk yogurt, eggs, chives, fontina, salt, and pepper in a mixing bowl. Fold in cooled rice, ensuring even distribution. Refrigerate for 2-8 hours to develop flavors and firm texture.
- Breading Station: Preheat oven to 120°C. Spread panko breadcrumbs in a shallow dish for coating, creating a crisp exterior layer.
- Shaping and Frying: Heat olive oil in a skillet over medium-low heat. Using an ice cream scoop, form rice mixture into uniform balls, then flatten into 3-inch diameter patties. Coat thoroughly with panko breadcrumbs.
- Cooking Process: Fry patties for approximately 3 minutes per side, achieving a golden-brown crust. Transfer first batch to a parchment-lined baking tray in the warm oven, continuing with subsequent batches and adding oil as needed.
- Serving: Plate the crispy risotto cakes immediately, presenting them while hot and at maximum crunchiness.
Notes
- Chill for Perfection: Refrigerate the rice mixture for 2-8 hours to enhance flavor melding and ensure structural integrity of the cakes.
- Breadcrumb Coating Technique: Gently press panko breadcrumbs onto patties, creating an even, crispy exterior that locks in moisture.
- Oil Temperature Matters: Maintain medium-low heat to achieve golden-brown crispy edges without burning the delicate risotto cakes.
- Make-Ahead Magic: Prepare rice mixture in advance and store in refrigerator, allowing for quick and easy cooking when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 120 mg