RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO
Categories Rice Appetizer Fry Mozzarella White Wine Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 12
Number Of Ingredients 12
Steps:
- Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
- Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
- Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Marvin Upton
[email protected]Overall, these croquettes were good, but not great. I think I would try a different recipe next time.
Don Nana keva
[email protected]These croquettes were a bit too greasy for my taste. I think I would use less oil next time.
COACHLINDASHOW
[email protected]I followed the recipe exactly, but my croquettes didn't turn out as crispy as I would have liked. I think I might have overcooked them.
Humza Malik
[email protected]These croquettes were a bit bland for my taste. I think I would add more cheese next time, or maybe some chopped vegetables.
Cameron Billingslea
[email protected]I've made these croquettes several times now, and they always turn out great. I like to serve them with a marinara sauce or a pesto sauce. They're also great for a party appetizer.
tendo frank
[email protected]These croquettes were easy to make and they turned out perfectly. I used arborio rice, which is a short-grain rice that is used in risotto. I also used chicken stock instead of vegetable stock, which gave them a more flavorful taste.
Jen Taylor
[email protected]I made these croquettes for a party and they were a huge hit! Everyone loved them. I used a combination of Parmesan and mozzarella cheese, and I also added a bit of chopped basil. They were so good that I ate two of them myself!
Mur K
[email protected]These risotto croquettes were absolutely delicious! The mozzarella and prosciutto were a great combination, and the bread crumbs gave them a nice crispy coating. I will definitely be making these again.