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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
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
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.
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.
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.
From Cooking at Home by The Culinary Institute of America, © 2003 John Wiley & Sons, Inc.
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