Chive risotto cakes from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 174) by Ina Garten

  • Fontina cheese
  • chives
  • Greek yogurt
  • Arborio rice
  • eggs
  • panko breadcrumbs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 02, 2020

    The cakes were time consuming to shape and fry in so many batches. My scoop must be smaller because my cakes were closer to 2" diameter (3/4" thick). My frying time was much longer for golden brown - not sure why - I used a cast iron pan. I wonder if the oil should be deeper. The risotto cakes tasted really good, but I won't make them often.

  • manond on August 17, 2011

    These were delicious the night we made them, but they did not reheat well the next day. I doubled the amount of chives, and next time, I would add some Asiago or Parmesan cheese to the mixture.

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