Cheese-Filled Risotto Croquettes With Tomato Sauce Recipe

Name: Cheese-Filled Risotto Croquettes With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups leftover cooked risotto rice; 1/2 cup grated parmesan cheese; 2 tablespoons heavy cream; 2 2 tablespoons oregano or 2 tablespoons basil; 1 large egg yolk; salt & freshly ground black pepper; 5 ounces mozzarella cheese or 5 ounces Fontina cheese; all-purpose flour (for dredging); 2 cups tomato sauce; Egg wash; 1 large egg whisked with 2 tbsp cold milk or 1 large water; 1 cup fresh white breadcrumbs; vegetable oil, for deep-frying

Servings: persons

3 cups leftover cooked risotto rice
1/2 cup grated parmesan cheese
2 tablespoons heavy cream
2 2 tablespoons oregano or 2 tablespoons basil
1 large egg yolk
salt & freshly ground black pepper
5 ounces mozzarella cheese or 5 ounces Fontina cheese
all-purpose flour (for dredging)
2 cups tomato sauce
Egg wash
1 large egg whisked with 2 tbsp cold milk or 1 large water
1 cup fresh white breadcrumbs
vegetable oil, for deep-frying

1
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
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
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
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375u00b0F 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.

972

kcal

Calories

Fat

169

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups leftover cooked risotto rice, 1/2 cup grated parmesan cheese, 2 tablespoons heavy cream, 2 2 tablespoons oregano or 2 tablespoons basil, and more.

Yes, Cheese-Filled Risotto Croquettes With Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese-Filled Risotto Croquettes With Tomato Sauce

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