Saturday, September 19, 2015

Chive Risotto Cakes & Viottolo Chianti

I know you feel it, that nip in the air. I don't know about you but I'm not quite ready to let go of warm weather - at the same time I look forward to warm food, rich wine, and nights by the fireplace. What I prepare for dinner quickly switches gears as the days get colder, and I think the recipe I have for you is a perfect match for this weekend's atmosphere.

I saw an episode of Barefoot Contessa this week featuring this Chive Risotto Cake recipe and I've dreamed about it ever since. A perfect side to this would be an arugula salad with a light lemon vinaigrette, and don't forget the wine! These warm crispy cakes are packed full of delicious Fontina cheese, which makes our Viottolo Chianti a delicious match.

Kosher salt
1 Cup - Arborio Rice
1/2 Cup - Greek Yogurt
2 Extra Large Eggs
3 Tablespoons - Minced Fresh Chives
1 1/2 Cups - Grated Italian Fontina Cheese
1/2 Teaspoon Freshly Ground Black Pepper
3/4 Cup Panko (Japanese bread flakes)
Olive Oil

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, 1¼ 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 (2¼-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. 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.

Viottolo ChiantiBright cherry and plum with leather and cocoa notes, with a touch of spice.
Retail: $18.70
Club: $16.83