For Christmas, I treated myself to Ina Garten's newest cookbook "Back to Basics". There are quite a few recipes that I plan to make. They are simple, and not too time-consuming. A few days ago, I made seared scallops, and I decided to make her Chive Risotto cakes to serve as a side-dish. I love the crunch of panko crumbs, and I like to keep Greek yogurt on hand for lots of recipes. I grow my own chives, so this is the first recipe from my new cookbok that I wanted to try. This side dish is a nice change from mashed potatoes or a basic rice. It reheats very well. I think that you could take some liberties with this recipe, quite easily. You could use green onion for a little more "kick". You could switch to gruyere cheese, and you could even add a little red pepper flake if you really like some heat.
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