Chive Risotto Cakes Ina Garten Barefoot Contessa
Transform leftover risotto into golden, crispy perfection with Ina Garten's Chive Risotto Cakes, a crowd-pleasing recipe from Barefoot Contessa. These pan-fried delights feature a creamy, cheesy interior infused with Parmesan, mozzarella, and fresh chives, all encased in a crunchy panko breadcrumb crust. The secret to their rich flavor lies in the classic risotto base, carefully cooked with Arborio rice, dry white wine, and simmering chicken stock. Ideal as an appetizer, side dish, or light main course, these delightful cakes are finished with a touch of chive garnish for a fresh pop of flavor. Whether you’re hosting a dinner party or preparing a cozy family meal, these irresistible risotto cakes make a sophisticated addition to your table.
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Recipe Information
Ingredients
- 1 tablespoon Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Yellow onion, finely chopped
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken stock, simmering
- 0.75 cup Freshly grated Parmesan cheese
- 3 tablespoons Fresh chives, minced
- 2 large Eggs
- 1 cup Mozzarella cheese, grated
- 1 cup All-purpose flour
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1.5 cups Panko breadcrumbs
- 2 tablespoons Unsalted butter (for frying)
- 2 tablespoons Olive oil (for frying)
Instructions
In a medium saucepan, heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Add the onion and sauté for 5 minutes until soft and translucent.
Add the Arborio rice and stir to coat the grains in the butter and oil. Cook for 2 minutes to toast the rice.
Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
Add the simmering chicken stock, 1 ladle at a time, stirring frequently. Allow each addition of stock to be absorbed before adding more. This process should take about 25-30 minutes, or until the rice is tender but still firm. Remove from heat.
Stir in the Parmesan cheese, 1 tablespoon of chives, 2 teaspoons salt, and 1 teaspoon black pepper. Transfer the risotto to a large bowl, let cool slightly, and then refrigerate until completely chilled.
Once the risotto is chilled, mix in the eggs, mozzarella cheese, and 3 tablespoons of flour until combined.
Form the mixture into 3-inch cakes (about 12 cakes total). Place the cakes on a sheet pan lined with parchment paper.
Set up a dredging station with 1 cup of flour in one dish and the panko breadcrumbs in another dish. Coat each risotto cake lightly in flour, then press into the panko breadcrumbs, ensuring an even coating.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan over medium heat. Fry the risotto cakes in batches, 3-4 minutes per side, until golden brown and crispy. Add more butter and olive oil as needed for remaining batches.
Drain the cakes on a paper towel-lined plate and garnish with the remaining minced chives. Serve warm.
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.4 g | 217% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 12267 mg | 533% | |
| Total Carbohydrate | 502.8 g | 183% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 26.4 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 3179 mg | 245% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1411 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
