Episode #16 -Risotto Croquettes - Italian Cooking
Serves: 6-8 Prep Time: 20 Cooking Time: 10-15 Goes well with… As an appetizer, with a salad, or as a warm bite for a wine tasting evening…. Tips… if you intend to serve it to your kids, slice the croquette in halves before you do so…they will cool off quicker. 2 Cups of leftover risotto, cold from the fridge. 3 Eggs 1/3 Cup of freshly grated Parmesan cheese ½ Cup of ham ½ Cup of Mozzarella Cheese 1 handful of fresh Parsley 1 Cup all purpose flour Breadcrumbs Canola or vegetable oil Separate 1 egg yolk. Chop the ham and the mozzarella in very small pieces. Wash the Parsley and chop it fine. In a big mixing bowl, pour the leftover risotto, the egg yolk, the Parmesan and the Mozzarella cheese, the Ham and the Parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed together. Wisk two eggs into a medium-small bowl. Prepare a plate (or small bowl) with the flour and one with the breadcrumbs. Roll, roll, roll your balls… One by one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it again into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintaining its round shape while cooking, but also it will keep the warmth inside for a while after they are cooked… Heat up about 1 ½ cup of Canola oil in a non- stick pan. Prepare two plates lining them with some paper towel, to dry the balls as they come out of the pan. When the oil is ready start frying …
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