Ch-ch-ch-chive risotto cakes.

EDIT: BEFORE YOU READ THIS POST… know that this post is my first, and my only failed attempt at making these. If you want to see them done correctly, please go to this updated version. If you want to read about my failure, keep reading!


Okay, this is the first time I’m writing up an entry for an awesome recipe that I failed to execute correctly. Through no fault of it’s own, the chive risotto cakes recipe couldn’t live up to it’s full potential because I am an impatient bitch. Patience is a virtue I do not have. Besides, when you’re hungry, 2+ hours seems like forever. So I cut it a bit short, and they weren’t as firm as they should’ve been, and so they didn’t hold the shape while frying. Woops. You see, dear readers, I am not perfect. I may look it, with my cute hair cut/color, my perfect eyebrows, and my beautiful little swirls of frosting a top my gorgeous little cupcakes. But, alas, I am not perfect. Vain and self-important, yes. Perfect, no.

Sometimes, shit just works out for you. Despite your rebelliousness or substitution of ingredients or your rushed and harried manner… despite all that, your food just glows and sparkles and looks like something out of Martha Stewart Living. Example: my “white” cupcakes that I didn’t use cake flour for, nor did I sift the all-purpose flour I did in fact use.  So yeah, sometimes it works out like that. Other times, even if you do everything right, the Shit Gods just smile on you. Or poop on you. Whatever. This was just one of those times. I do blame myself for not allowing them to set properly. But really, Ina, 2+ hours!? Really!? I have no patience for such things! I’m the person who cuts her hair even shorter when it grows out to the awkward stage, because I have no patience to see it through. You think I can wait 2+ hours… or overnight… for chive risotto cakes of mouthwateringlyness!?

That said, they were delicious. Another A+++ recipe from my homegirl Ina Garten. I used white cheddar instead of fontina because that’s just what I had around, and they were so amazing. If they had only been crunchier. *sigh* I will make them again and give them the proper setting time in the fridge, and they will hold their shape better, and the pictures will come out better. But for now here are my sad little chive risotto cakes that couldn’t hold their shapes.

They don’t look too bad here… except for that one on the left that obviously fell apart.
Further evidence of my impatience.

Ina made them for a lunch with some arugula salad on the side, I had mine for dinner with big fat slices of Italian bread. To each his own I say. You can never have too many carbs!



  • Kosher salt
  • 1 cup uncooked Arborio rice
  • ½ cup Greek yogurt
  • 2 extra-large eggs
  • 3 tablespoons minced fresh chives
  • 1 ½ cups grated Italian fontina cheese (5 ounces)
  • ½ teaspoon freshly ground black pepper
  • ¾ cup panko (Japanese dried bread flakes)
  • Good olive oil


  1. Bring a large (4-quart) pot of water to a boil over medium-low heat and add ½ tablespoon salt and the Arborio rice. Cook, 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.
  2. Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 ¼ teaspoons of salt, 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.
  3. When ready to cook, preheat the oven to 250 degrees F.
  4. 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 (2 ¼-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and ¾-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.
  5. Place on a sheet pan lined with parchment paper and keep warm in the 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.

I really do recommend them… they were fabu-licious. But just be sure to give them the right amount of time to set. This is an excellent example of why I love doing this blog: you can learn from my mistake! Anyway, I wouldn’t say they were a FAIL… they tasted delicious and didn’t look that bad either. But they definitely weren’t Food Network worthy. All in all, great recipe. Poor execution on my part. Boo.

I would have used a bit more chive in them though, next time. Next time… I will conquer you, risotto cakes. I will CONQUER you.

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  1. Amanda

    In my limited experience, risotto is tricky enough on its own (once it was brilliant and the next time it was burnt and a near solid). So even if they fell apart, your cakes get my props. 🙂

  2. cupcake rehab

    Haha. I usually have no problem with risotto… I have all the patience in the world with the stirring and everything. But this? Forget it. I’m going to seriously have to make it a night ahead next time to prevent myself from just cheating and making them too soon. It really gets my knickers in a twist too because they could’ve been so perfect, if only I’d waited. Poo.

  3. Mel

    Make the risotto the day before or that morning. Once the risotto is cool enough to touch make into cakes and wrap with cling-film and place in the fridge.
    This method is an almost failsafe way to get intact cakes – they taste the same regardless but if you want a pretty result this is the way to do it! 🙂

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