Скачать или смотреть Mini Risotto Cakes Recipe and Demonstration

Appetizer sized Arborio Rice Risotto Cakes. Unique and delicious made with Fontina cheese.

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Recipe (thanks to Ina Garten for the inspiration)

Boil 4 quarts of water
Add 1 Cup of Arborio rice ("regular" rice will not work)
Add a couple teaspoons of salt
Gently boil for 20 minutes, no need to leave on the lid
After 20 minutes, the rice should be soft but not mushy
Drain the rice and rinse with cool water to cool it. Drain well.

For the batter, gently beat 2 eggs,
mix in freshly ground pepper (1/2 tsp or so)
1/2 C yougurt (Greek works well)
1 1/2 cups grated Fontina Cheese
1/2 C minced chives
Mix in the cooled rice.
Mix well, cover and place in the fridge for 2 to 3 hours. Or longer.

Scoop appropriately sized balls of the mixture, flatten into a patty. Neatness counts here.
Cover with Panko (or other) bread crumbs, gently pressing the crumbs into the patty.
Repeat using all of the mixture.

Heat a frying pan with 2 or 3 Tbsp of olive (or other oil)
Saute the rice patties, about 3 minutes per side. Don't let them burn or they will be bitter.

Serve immediately, or warm in the oven until ready to serve.

Tip: These may be made ahead of time and frozen. Reheat uncovered in a 350 degree oven until hot.

Music by Silent Partner, Sugar Zone