Chive Risotto Cakes Ina Garten Barefoot Contessa Recipes

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Steps:

• Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 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.
• Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 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.
• When ready to cook, preheat the oven to 250 degrees F.
• 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 1/4-inch) 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 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.

Steps:

• Bring a large (4 quart) pot of water to a boil 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.
• Meanwhile, whisk together the yogurt, eggs, chives, Fontina, 1 ¼ teaspoons 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.
• When ready to cook, preheat the oven to 250 degrees.
• Spread the panko in a shallow dish. Heat 3 tablespoons olive oil in a large skillet over medium-low heat.
• Form balls of the rice mixture using a standard (2 1/4 -inch) ice cream scoop or a large spoon.
• Pat the balls into patties 3 inches in diameter and ¾ inch thick. Place 4-6 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 the oven for up to 30 minutes.
• Continue cooking in batches, adding oil as necessary, until all the cakes are fried.
• Serve hot.

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes.
• Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups.
• Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes.
• Add the morels and porcini and saute for another 5 minutes.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.