Thursday, 20 November 2008

Double Barefoot Bonus Day! Part 1, Chive Risotto Cakes

This week in Barefoot Blogging, we have not one but two bonuses. The first one I am posting today is the Chive Risotto Cakes recipe from Ina's new book, Back to Basics. Did you get your copy yet? Should I wait? Ok, good.
This bonus is brought to us by none other than my good friend and TFF partner in crime, Deb from Kahakai Kitchen. Why did she get the honours? Referrals, referrals, referrals. But let's get to the food, shall we?

I made the risotto cakes the same day that I started them, giving them only the minimum two hours to chill. They were a little soft when I first started, I had more luck when I turned up the heat a little and added a little more oil. Other than that, they were fantastic. I was eating them cold the next day out of the fridge. Hubby had the last couple in his lunch today, I miss them already.
I served the chive risotto cakes with a green salad topped with roasted tomatoes, a light vinaigrette and thinly sliced seared steak. Now how bad can that be?
The next time I make them, I will prepare them the day before frying them, give them a little more time to set up in the fridge. And there will definitely be a next time.

Chive Risotto Cakes
from Back to Basics, page 174-175

Serves 6
Kosher salt
1 cup uncooked Arborio rice
½ cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 ½ cup cups grated Italian Fontina cheese (5 ounces)
½ teaspoon freshly ground black pepper
¾ cup panko (Japanese dried bread flakes)
Good olive oil

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.
Stay tuned for part two - Mini Orange Chocolate Chunk Cakes.