Risotto Croquettes

By á-478

Ingredients

• For Tomato Mix:
• 1 TBSP EVOO
• 1/4 lb minced lean beef
• 1 small yellow onion, finely chopped
• 1 can tomato puree
• salt
• For Rice
• salt
• 2 cups Arborio rice
• 2 eggs lightly beaten
• 2 TBSP unsalted butter
• 2 TBSP grated parmesan
• 1 egg
• 1 cup fine dried bread crumbs
• 1/2 lb fresh mozzarella cut to size and shape of large sugar cubes
• EVOO

Preparation

Step 1

Make tomato mix, warm EVOO, add beef onions and saute til meat is no longer red. add tomato puree 1/2 tsp salt, boil, reduce heat simmer uncovered til reduced by 1/3, 20 mins. Cool

Bring large saucepan of water to rapid boil . Add 1 TBSP salt and rice and cook, stirring, til soft but al dente 10-12 mins. Drain rice, spread out to cool slightly, add tomato mix, eggs, butter, parmesan and pinch of salt. mix to combine. cool room temp

Whisk egg in shallow bowl, our over bread crumbs in shallow bowl. scoop some rice form into an egg, make a deep indentation, insert piece of mozzarella, close rice around it. roll in egg, then bread crubs.
Cover and refrigerate 1 hour, up to overnight

Preheat oven to 150F, ovenproof platter in oven.

Pour EVOO to depth of 2 inches, 325 F, working in batches, fry croquettes, turning as needed, 5-7 mins. Transfer to paper towel to drain, keep warm in oven.