Chive Risotto Cakes

These risotto cakes were sparked by S on Christmas...thanks for the delicious inspiration! :)  I will definitely be making these again. 

Chive Risotto Cakes
Recipe adapted from Ezra Pound Cake and Ina Garten

Ingredients:

• 1 cup uncooked Arborio rice
• 1/2 cup Greek yogurt
• 2 extra-large eggs
• 3 tablespoons minced fresh chives
• 1 1/2 cups grated Italian Fontina cheese (about 5 ounces)
• 1/2 teaspoon freshly ground black pepper
• 1/2 tablespoon, plus 1 1/4 teaspoons salt
• 1 cup Panko bread crumbs
• 3/4 cup grated Parmesan cheese
• EVOO

Directions:

To prepare the risotto...

1. Bring a large (4-quart) pot of water to a boil and add 1/2 tablespoon salt and Arborio rice.  Cook, stirring often, for 20 minutes.  The grains of rice will be very soft.  Drain the rice and run under cold water until cool.  Drain well.
2. While the rice is draining, use a wooden spoon to combine the yogurt, eggs, chives, Fontina, 1 1/4 teaspoon salt, and pepper in a medium bowl.  Add the cooled rice and stir together until it is mixed well.  Cover with plastic wrap and refrigerate for at least 2 hours or overnight, until firm.

To prepare the cakes...

1. Combine the Panko and Parmesan and spread mixture 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 large spoon.  Pat the balls into patties 3 inches in diameter and 3/4 inch thick.
2. Place 3 patties in the Panko, turning once to coat.
3. 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 patties on a platter lined with paper towels to soak up the excess oil.  Continue cooking in batches, adding oil as necessary, until all the cakes are fried.  Serve hot (cakes may be kept warm in a 250 degree oven for about 30 minutes).