Ina First Fridays: Chive Risotto Cakes with Scallops

Welcome again to an Ina First Friday! 
My son requested risotto cakes when he was visiting a while back and it rather took me by surprise as I rarely make risotto to begin with. (And you don't have to with this recipe either, merely cook the rice.) Fortunately, I had seen Ina make these risotto cakes so had the perfect recipe for him. 

When I was a child, my mother used to take leftover rice, form it into patties and fry them simply in butter with salt and pepper. Nice and crunchy and buttery. They were good, but really, the flavor combo in Ina's recipe can't help but be way tastier. (Sorry, Mom.)   The chives, fontina and yogurt make for a delicious risotto cake; I served it with scallops, but it's perfect as a supper all on its own with just a veggie on the side. Fontina is such a lovely cheese and melts beautifully.

(Chef's note: mixture requires refrigeration for 2 hours or overnight.)

Ina's Chive Risotto Cakes
2008, Barefoot Contessa Back to Basics

Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cups grated Italian fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko
Good olive oil

Bring a large pot of water to a boil and add 1/2 tablespoon salt and the Arborio rice. Cook over medium heat, 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.

Whisk together the yogurt, eggs, chives, fontina, salt to taste 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.

Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. 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. Place on a sheet pan lined with parchment paper and keep warm in a 250 degree oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot.


Ina Fridays participants:
Chaya @  Bizzy Bakes
Linda,  @ Tumbleweed Contessa
Mary @ The Egg Farm
Minnie @ The Lady 8 Home
Patti @ Comfy Cuisine
Rocky Mountain Woman @ Rocky Mountain Woman


  1. It's a very pretty pic too:)

  2. I love all of Ina's recipes and I especially enjoy risotto cakes. When have leftover risotto I wrap it around a ball of mozzarella. It is nice to know I do not need to wait for leftovers to have a delicious cake!!

  3. An interesting dish! I'd love to taste it.



  4. Oh, yeah ... risotto and fontina cheese! What's not to like?!! Is it Friday already? :-)

  5. These look great! I love chives with risotto.

  6. Super goloso cake muy original,hugs,hugs.

  7. These risotto cakes look terrific! What a great recipe.

  8. How pretty. Your son must have been very pleased.

  9. Good to know that you don't need cool leftover rice for this and that you can make it fresh :D They look great!

  10. These look wonderful. I made a risotto today, but am keeping these in mind to try next.

  11. I would love this on my lunch table! They look great, Barbara.

  12. Well, these look and sound amazing! I've had mashed potatoes cooked like this, but not rice, and I'll bet risotto is even better. The scallops sound perfect to go alongside. Nice work and I'm glad you enjoyed the recipe!

  13. I made these tasty & delightful risotto cakes & loved them so much! We ate a salad with it! Yummm! :) x

  14. Oh my, those risotto cakes sound fabulous! This is a recipe I will most certainly try. Hope your son loved them :)

  15. Barbara,
    I've never made rice cakes. These sound very tasty. I think the fontina cheese is the selling point.

    Mireya @myhealthyeatinghabits

  16. Rice cakes are so lovely, I really want to try your recipes :D

    Choc Chip Uru

  17. Fontina is one of my favorites. I've never seen this one so I definitely need to give it a try...

  18. I have to say, I am a huge Ina fan, and these little cakes look like they would be lovely. I'm up for any Ina recipies.
    *kisses* H

  19. I have this thing about turning food into muffins or pancakes which makes this very worthy, in m y book. I think, I should treat my husband to these. Yours look delicious.

  20. I love to make potato cakes and bet these are better! Happy Valentine's Day!!



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