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
water1 cup fresh white bread crumbs
Vegetable oil for deep-frying
2 cups tomato sauce
Preparation
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.
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.
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.
