-
1
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice.
-
2
Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft.
-
3
Drain the rice in a sieve and run under cold water until cool. Drain well.
-
4
Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl.
-
5
Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm.
-
6
When ready to cook, preheat the oven to 250 degrees F.
-
7
Spread the panko in a shallow dish.
-
8
Heat 3 tablespoons of olive oil in a large skillet over medium-low heat.
-
9
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 3/4-inch thick.
-
10
Place 4 to 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.
-
11
Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes.
-
12
Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
-
13
Arrange on a serving platter and serve hot.
