chive risotto cakes with lemon garlic aioli

I made the rice mixture during nap time, cleaned up the kitchen and even read a book while it hardened in the refrigerator. When it came time for dinner I just formed the cakes, coated them in the panko and then cooked them. It was so incredibly easy and the aioli is to die for. I promise you will lick your plate.  We ended up making half of the cakes for dinner and then I left the mixture in the fridge overnight and made it again for lunch. Yum. I highly recommend it. 

Another winner from Ina Garten 
makes 12 risotto cakes

1 cup uncooked arborio rice
1/2 cup greek yogurt
2 large eggs
3 tablespoons minced chives
1 1/2 cups grated fontina cheese
1/2 teaspoon freshly ground black pepper
2 tablespoons grated parmesan
drizzle of lemon juice
3/4 cup panko
olive oil

Bring a large pot of salted water to a boil. Add the rice and cook, stirring every now and then for 20 minutes. Strain into a mesh strainer and run under cold water until cool. Drain.

While the rice cooks combine the yogurt, eggs, chives, cheese, pepper, and 1 1/4 teaspoons salt in a large bowl.  Add the cool rice and mix well. Squeeze a little lemon (about a teaspoon) over the mixture and stir again. Refrigerate until firm, even overnight is acceptable.

When ready to cook, preheat the oven to 250 degrees and heat 3 tablespoons of olive oil in a large skillet over medium-low heat.

Place the panko in a shallow bowl or pie plate with 2 tablespoons of parmesan cheese. Stir to combine. Use a large cookie scoop to collect some of the cold risotto mixture, form it into at patty, about 3/4 inch thick and 3 inches wide. Place patty in the panko mixture and turn to coat, pressing the crumbs to the patty to ensure proper adhesion. Set the patty on a piece of parchment or wax paper and repeat until all the mixture is gone.

Place the patties in the hot oil and cook for three minutes. Turn only once and continue to cook for another three minutes until the cake is beautifully crispy and brown. Place on a cookie sheet in the oven and keep warm until all the cakes have been cooked. Serve drizzled with lemon aioli.

Lemon Aioli
Adapted from Martha Stewart

1/2 cup mayonnaise
1 teaspoon finely grated lemon zest
1-2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced
kosher salt and ground pepper

Add all the ingredients together in a small bowl. Stir to combine and season with salt and pepper.
* I put everything in the tall beaker that comes with my immersion blender and did a quick blend. It made the sauce extra creamy - If you've got one it may be worth the 2 extra dishes.