Very easy and delicious. I added very finely zest of one lemon which gave this very rich side a bit of brightness. And, it paired well with the tarragon lemon shrimp I served over the rice cake with a drizzle of sauce.
totalktoj
San Francisco Bay Area
3/29/2020
Loved this. Made it the night before and they held together well when sauteed the next day. I just used parm, no fontina. Took them to a friend's and rewarmed for 5-6 minutes at 400, not one left at end of night, served with a side of marinara for dipping, huge hit
kathiw
Kansas City
8/31/2018
These are one of my 'go to' recipes when I want to jazz up a dinner. They go well with almost anything. I serve them with a Bobby Flay Smoked Red Pepper sauce. Always a big hit!
Anonymous
Jupiter, FL
2/14/2017
First time trying them. I needed something to go with the Betty Rosbottom 's recipe for Scallops, Asparagus, Peas in Chive Beurre Blanc http://bettyrosbottom.com/2016/05/17/that-divine-french-sauce-beurre-blanc-stars-in-a-spring-meal/. I've put the link there but I don't know if Epicurious will allow it to stay there. Just look it up under the name. The dish was fabulous with the risotto cakes in this recipe! I cut down on the chives in the risotto cakes because there were chives in the sauce. I froze the rest of them. I thought the recipe was a bit labor intensive, so I like it makes more so we can freeze and have it again!
mmb1111950
Dublin, OH
9/5/2016
I've made these several times, and use whatever cheese(s) I have on hand, it doesn't seem to make a big a difference. the chives add a nice flavor layer and punch of color, I wouldn't skip, maybe just use sparingly. I do think they are best served with a sauce or topping of some kind...I prefer them topped with either a tomato bruschetta or olive tapenade with sprinkle of shaved parm, and in colder months a mushroom duxelle is fabulous, too.
sweet_pea
orange county, ca
7/2/2014
I have made this multiple times for many occasions. I love this recipe. I have even formed the cakes and kept them in the freezer. when I want to use them I defrost, bread and fry them so I can have something elegant and easy during a quick week night meal with my husband.
ljm714
spencer, ma
10/20/2012
These were insanely good. My entire family, even my picky 17 year old, liked these (though she liked the risotto better before I put the chives in them and fried them). I only wish I hadn't coated and fried the entire batch, because the panko loses its crispness when refrigerated and reheated in the microwave.I followed this recipe exactly, as it was the first time I had made them and you can't really judge a recipe if you make changes. The flavor is wonderful, texture with the crisp panko is amazing. I didn't feel the need for any sauce with these--I think it would overshadow the fabulous flavor. I did salt & pepper well, and I tasted before I cooled the risotto mixture to make sure I had it right.The only change I would make is to next time only coat and fry what I think we will eat at that meal, and do the rest fresh when we eat them.I believe this is the best Epicurious recipe I've ever tried. My daughter said it was the best risotto I'd made.
featherbrained
Southern Oregon
4/2/2012
I was looking for a side to make for a buffet at my sisters house and didn't want to spend all day in the kitchen. Thankfully I stumbled upon this recipe and it has become a permanent part of my recipe box. After reading the reviews I chose to omit the fontina and added a good handful of nice sharp parmesanno reggiano-wanted to give it a bit more of a kick than the Fontina would have given.Everybody LOVED them and I added a side of a nice garlicky marina to use for dipping. I can't wait to start playing with this recipe even more....veggie broth with sauteed portabellos, seafood stock with crab and/or shrimp, a nice saffron base for the stock. The possibilities are endless! Woderful find!
Kerriangelisanti
Deerfield Beach, FL
3/19/2011
These risotto cakes were delicious. We made them as an appetizer to bring to our friend's house and they were a huge hit. We created a grape tomato dipping sauce that went over well, too. The recipe, review and pictures are on our blogsite, Friends Food Family - Epicurious' Fontina Risotto Cakes with Fresh Chives http://bit.ly/id4ZFJThanks for such a great recipe!
friendsfoodfamily
North Easton, MA
1/17/2011
These were great. Our granddaughter - whose is a 20 months, loved them and ate two!
Napili
Alberta, Canada
1/13/2011
I have made these risotto cakes several times and they always bring rave reviews. Making the risotto the night before and finishing the cakes in the oven is a must if preparing these for a dinner party.
coferk
Houston Heights
12/18/2010
This is an amazing dish to serve with some close friends and good wine vary the type of chesse for different flavors and may add finly chopped mushrooms
hardhatpoke
Wyoming
12/4/2010
I love those oversized Italian American rice balls stuffed with mozzarella and served with a ragu of celery, carrot and onion. So I was excited to try a new version.I made these a year ago on Christmas Eve. I was surprised that no other reviewer found the chives overpowering. Perhaps I measured incorrectly but nevertheless, I am inclined to omit them next time. I served them with an aioli.The panko bread crumbs were a key textural ingredient. Gave the rice balls a nice crunch to its soft bite otherwise. My rice balls did not fall apart as some others indicated.I consider this a party dish...not the time to be counting calories so...fry away.The recipe, as is, tasted much better with a light marinara sauce a few days later.Next time I will add 1/4 cup grated asiago and season more generously with salt and pepper. Oh, and I'm omitting the chives.
Mommasan
Maplewood, NJ
11/28/2010
Excellent and easy if made ahead as indicated. I made risotto as I usually do (this method seemed to complicated) and then followed for making the cakes using panko. I baked them so they wouldn't be greasy and it worked fine at 350 degrees for 5-10 minutes per side.
Anonymous
omaha, nb
10/24/2010
Have not had the courage yet to trystuffed rice balls, but did try theseboth with seasoned panko and unseasonedpanko. The unseasoned were farsuperior tasting. I did sprinkle verygenerously after the fry, with salt.
Francesca2
Scottsdale, Arizona
4/10/2010
