Risotto Croquettes

By garciamoss

Ingredients

• 1 Tablespoon butter
• 2 bunches of green onions thinly sliced
• 2 garlic cloves, minced
• 2 cups risotto rice
• 2 1/2 cups water
• 1/2 cup vegetable broth
• 1/2 cup white wine
• sea salt and ground pepper
• 3 Tablespoons parsley
• 1/4 pound fresh mozzarella cheese, diced
• 1/4 cup fresh grated parmesan cheese
• 2 eggs
• 2 1/2 cups panko
• olive oil

Preparation

Step 1

Bring water, vegetable broth and wine to a boil. Melt the butter in a skillet over medium-high heat.

Add the green onions and garlic. Cook 1 minute, then add the rice. Turn to coat. Add the salt and pepper. Add the rice to the simmering liquid. Cover and cook 15-20 minutes. Remove from heat. If there is some liquid left, cook it off. Add parsley, and cheeses. Then allow to cool.

Add the eggs and 1½ cups of the breadcrumbs. Shape in oval croquettes.

Roll the croquettes in the remaining breadcrumbs.

Heat some oil in a skillet and when hot, add the croquettes. Brown 5-6 minutes on each side.

Transfer to a plate. Serve.