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Cheese-Filled Risotto Croquettes with Tomato Sauce

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Cheese-Filled Risotto Croquettes with Tomato Sauce

Cheese-Filled Risotto Croquettes with Tomato Sauce

amanda

Equipment

  • Mixer with dough hook attachment

  • Food processor or grater

  • Large pot

  • Skillet or sauté pan

  • Cutting board and knife

  • Measuring cups and spoons

  • Baking sheet with parchment paper

Ingredients

  • 3 cups leftover cooked risotto

  • 1/2 cup grated Parmesan

  • 2 Tbsp heavy cream

  • 2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil

  • 1 large egg yolk

  • Salt and freshly ground pepper

  • 5 oz mozzarella or Fontina cheese

  • All-purpose flour for dredging

  • Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water

  • 1 cup fresh white bread crumbs

  • Vegetable oil for deep-frying

  • 2 cups tomato sauce

Instructions

1

Instruction 1

In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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.
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