Croqueta De Risotto Recipe

Warm the stock

Place the chicken or vegetable stock in a saucepan and keep it warm over low heat; do not boil.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide shallow saucepan over medium heat. Add the finely chopped onion and cook until translucent, about 4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice and stir to coat the grains with fat, toasting lightly for 1–2 minutes until edges become translucent.

Pour in the white wine and stir until mostly absorbed by the rice.

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue for 18–22 minutes until the rice is al dente and creamy but not soupy. Remove from heat.

Stir in 1 tablespoon butter and 1 cup freshly grated Parmesan until melted and incorporated. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the risotto onto a rimmed sheet pan or tray in an even layer about 1/2 inch thick. Let cool slightly, then refrigerate at least 1 hour (or until firm) — overnight is fine.

While risotto is cooling, prepare the mix-ins. In a small skillet over medium heat, quickly crisp the diced prosciutto for 2–3 minutes until just browned and slightly crisp. Drain on paper towels and let cool.

Combine the cooled prosciutto, finely diced seeded tomato, chopped basil, and ricotta (if using) in a small bowl. Stir to combine and season lightly with a pinch of salt and a grind of pepper. Set aside in the refrigerator until ready to assemble.

Set up a breading station: one shallow bowl with flour, one bowl with beaten eggs mixed with 2 tablespoons milk, and one bowl with breadcrumbs mixed with 1/4 cup grated Parmesan and 1/4 teaspoon salt.

Scoop about 2 tablespoons of chilled risotto into your hand, flatten slightly, place about 1 teaspoon of the prosciutto–tomato filling in the center, and fold the risotto around the filling to form a compact oval or ball (about 1.5–2 inches). Press firmly so the croqueta holds together. Repeat to make approximately 16–20 croquetas depending on size.

Roll each croqueta lightly in flour, shake off excess, dip into the egg wash, then press into the breadcrumb mixture to fully coat. For an extra-crisp shell, double-dip: chill the coated croquetas for 10 minutes, then repeat the egg and breadcrumb step once more.

Heat about 1/2 to 1 cup vegetable oil in a heavy skillet over medium heat to reach about 325–350°F (use a thermometer if available). There should be about 1/4–1/2 inch oil depth for shallow frying—enough to crisp the croquetas without fully deep frying.

Fry croquetas in batches, without crowding, for 2–3 minutes per side or until golden brown and heated through. Turn carefully with a spatula. If they brown too quickly, lower the heat; if they take too long, raise it slightly. Total frying time per batch ~4–6 minutes.

Transfer finished croquetas to a wire rack or paper towels to drain; keep warm in a low oven (200°F/95°C) while finishing remaining batches.

Warm the prepared marinara sauce in a small saucepan over low heat until gently simmering. Taste and adjust seasoning if needed (salt, pepper, a pinch of sugar if too acidic). Stir in optional 1/2 teaspoon lemon zest to brighten, if desired.

To serve, spoon a little marinara onto each plate, arrange 3–4 croquetas on top, garnish with halved cherry tomatoes and basil leaves, and finish with an extra sprinkle of grated Parmesan.