Musings: Chive Risotto Cakes

Got questions, comments, ramblings about the Chive Risotto Cakes?  Post ’em here.

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10 Responses

  1. Where in the world would I find Greek yogurt or Italian Fontina cheese?

    I live in the middle of nowhere.

  2. chocolatechic: you can find both at Walmart, if you happen to have one in your area. The greek yogurt they sell is Oikos brand, and they sell various sizes. The Italian Fontina cheese I have found will be over at the cheese bar (not sure what else to call it) by the deli, where you can also find things like blue cheese, fresh mozz, etc. They likely will only carry one brand, but it should be there.

  3. Chocolatechic–If you can’t find both or either, buy a decent quality yogurt with as few ingredients (read: the least amount of preservatives) that you can find and strain it for a few hours in cheesecloth or papertowel lined sieve or colander. This will give you a close texture to Greek yogurt. If your grocery store deli cheese bar/case does not have Fontina (three out of the four main basic grocery stores here do) you could substitute another cheese you like and can find for it and still get a great tasting risotto cake

  4. I am so glad someone picked these. I just got this cookbook yesterday and this is definitely one of the recipes that caught my eye.

  5. Did anyone else have problems keeping these together when coating with the panko? My first few were loose but stayed together. After that they fell apart very easily. Maybe keeping them cold between batches would have helped.

  6. I lifted them into and out of the panko with a spatula to help keep them together. Also, I cooked my first lot in a regular frypan and they fell apart. I found a non-stick frypan with the oil at a medium-high level worked best.

  7. I had a little of the same trouble with them not sticking together, but found that really mashing them (and thereby squeezing out some of the excess moisture) helped.

  8. Wow- Super yummy! I am posting tomorrow~

  9. I made these for dinner last night and we really liked them. The only thing was I felt they were a bit too salty. But I did not have any problem at all with them falling apart. As a matter of fact, I was sort of surprised at how well they held together. Now my rice mixture had been in the refrigerator for a good 24 hours as I had mixed it up on Friday. That may have made a difference. And I cooked them in a cast iron skillet. However, I did forget to make a photo of them in the skillet. Next time. I did get plenty of other photos.

    Deb, thanks for choosing this recipe. It’s a keeper for us.

  10. Sometimes I wonder why I bother trying to cook. Mine came out pretty bad. By pretty bad I mean barely edible bad. At least part of it is my fault but oh well. What’s done is done. I don’t think I’m gonna try these again because they just didn’t seem to work for me.

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