Chive Risotto Cakes

Ingredients:
Kosher salt
1 cup uncooked Arborio rice
1/2 cup Greek yogurt
2 extra-large eggs
3 tablespoons minced fresh chives
1 1/2 cup cups grated Italian Fontina cheese (5 ounces)
1/2 teaspoon freshly ground black pepper
3/4 cup panko
olive oil
Directions:
-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°.
-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.
Serves 6
Source: Barefoot Contessa Back to Basics