-
1
Bring a large pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the rice. Cook, stirring occasionally, for 20 minutes. Drain the rice through a sieve or colander and run under cold water until cool. Drain well.
-
2
Meanwhile, whisk together the yogurt, eggs, chives, cheese, 1 1/4 teaspoons of salt and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for at least 3 hours or overnight, until firm. If not chilled as suggested, the cakes will not hold together very well when you are frying them.
-
3
When ready to cook, preheat the oven to 250 F.
-
4
Spread the panko in a shallow dish. Heat the olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using an ice-cream scoop or a large spoon. Pat the balls into patties that are roughly 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning to coat.
-
5
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 browned. Remove them from the oil and place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking the cakes in batches, adding oil as necessary, until all the cakes are fried.
-
6
Recipe source: Adapted from Back to Basics by Ina Garten.
