Cheese-Filled Risotto Croquettes With Tomato Sauce |
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Prep Time: 1440 Minutes Cook Time: 30 Minutes |
Ready In: 1470 Minutes Servings: 16 |
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From Cooking at Home by The Culinary Institute of America: Known as arancini, or little oranges, in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form. Ingredients:
3 cups leftover cooked risotto rice |
1/2 cup grated parmesan cheese |
2 tablespoons heavy cream |
2 tablespoons minced fresh flat-leaf parsley or 2 tablespoons chives or 2 tablespoons oregano or 2 tablespoons basil |
1 large egg yolk |
salt & freshly ground black pepper |
5 ounces mozzarella cheese or 5 ounces fontina cheese |
all-purpose flour (for dredging) |
2 cups tomato sauce |
1 large egg whisked with 2 tbsp cold milk or 1 large water |
1 cup fresh white breadcrumbs |
vegetable oil, for deep-frying |
Directions:
1. In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
2. Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
3. Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
4. Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
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