Cheese-Filled Risotto Croquettes With Tomato Sauce

Name: Cheese-Filled Risotto Croquettes With Tomato Sauce
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Yield: 16 croquettes
Ingredients: 3 cups leftover cooked risotto rice; 1/2 cup grated parmesan cheese; 2 tablespoons heavy cream; 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; 1 large egg whisked with 2 tbsp cold milk or 1 large water; 1 cup fresh white breadcrumbs; vegetable oil, for deep-frying

Submitted by SweetPeaNC

"From Cooking at Home by The Culinary Institute of America: "Known as arancini, or "little oranges," in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form.""

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Ready In:: 24hrs 30mins
Ingredients:: 12
Yields:: 16 croquettes

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

directions

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.