Cheese-Filled Risotto Croquettes with Tomato Sauce

Ingredients for Cheese-Filled Risotto Croquettes with Tomato Sauce

• 450g leftover cooked risotto

• 120ml grated Parmesan

• 2 tablespoons double cream

• 2 tablespoons minced fresh flat-leaf parsley, chives, oregano, or basil

• 1 large egg yolk

• Salt and freshly ground pepper

• 140g mozzarella or Fontina cheese

• Plain flour for dredging

• Egg wash: 1 large egg whisked with 2 tablespoons cold milk or water

• 240ml fresh white bread crumbs

• Vegetable oil for deep-frying

• 475ml tomato sauce

In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.

Cut the cheese into 16 cubes. Scoop up about 45ml 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.

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.

Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 191°C 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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