Cheese-Filled Risotto Croquettes with Tomato Sauce
Crispy fried risotto balls filled with melted cheese and served on a bed of warm tomato sauce. These indulgent croquettes transform leftover risotto into a delicious appetizer or main dish.
Ingredients
- •3 cups leftover cooked risotto
- •½ cup grated Parmesan
- •2 Tbsp heavy cream
- •2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
- •1 piece large egg yolk
- •1 to taste Salt and freshly ground pepper
- •5 oz mozzarella or Fontina cheese
- •1 cup All-purpose flour
- •1 portion Egg wash
- •1 cup fresh white bread crumbs
- •4 cups Vegetable oil
- •2 cups tomato sauce
Cooking Instructions
- 1.
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
5 min
- 2.
Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
15 min
- 3.
Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
120 min
- 4.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
20 min