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Ingredients
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Main Ingredients
Method
Cooking the Risotto
- 1
- 2
Add Broth Gradually
Pour in the chicken broth gradually, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
- 3
Mix in Cheese
Remove from heat and stir in the grated Parmesan cheese, salt, and black pepper. Let the risotto cool completely.
Forming and Frying the Croquettes
- 4
Shape the Croquettes
Once the risotto is cool, take a small amount and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball. Repeat with the remaining risotto.
- 5
Coat the Croquettes
Roll each ball in flour, dip in beaten eggs, and then coat with breadcrumbs.
- 6
Fry the Croquettes
Heat oil in a deep frying pan over medium-high heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
