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

Ingredients:
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

Method:
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:

 Alyce @ More Time at the Table

Ansh @  Spice Roots  

Bhavna @ Just a Girl From AAmchi Mumbai..

Chaya @  Bizzy Bakes

Linda,  @ Tumbleweed Contessa

Mary @ The Egg Farm

Minnie @ The Lady 8 Home

Mireya @ My Healthy Eating Habits

Patti @ Comfy Cuisine

Peggy@ Pantry Revisited

Rocky Mountain Woman @ Rocky Mountain Woman

Shiloh @ Cheese with Noodles

Veronica@ My Catholic Kitchen