Parmesan Risotto Croquettes Recipe
Served with San Marzano tomato sauce
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Ingredients
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For the Croquettes
Method
Preparation of Croquettes
- 1
Cook the Risotto
In a medium saucepan, heat the vegetable broth over low heat. In a separate large pan, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and Arborio rice, stirring for another 2-3 minutes until the rice is well-coated.
- 2
Add the Broth
Slowly add the warm vegetable broth to the rice, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and al dente, about 20 minutes.
- 3
Cool and Mix
Remove from heat and stir in the grated Parmesan cheese, salt, and black pepper. Spread the risotto onto a baking sheet and let it cool completely. Once cooled, mix in the beaten egg.
- 4
Shape the Croquettes
Take a small amount of the risotto mixture and shape it into small balls or patties. Roll each croquette in breadcrumbs to coat.
- 5
Fry the Croquettes
In a large skillet, heat the olive oil over medium heat. Fry the croquettes until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
