RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO
Categories Rice Appetizer Fry Mozzarella White Wine Prosciutto Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 12
Number Of Ingredients 12
Steps:
- Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
- Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
- Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.
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Taiesha Polk
[email protected]I don't have all of the ingredients.
Anika Mahi
[email protected]This recipe seems a bit complicated.
Kimberely Dennis
[email protected]I'm not sure about the combination of flavors, but I'm willing to try it.
Alyssa Coffman
[email protected]Thanks for sharing!
mohammad Farid
[email protected]I can't wait to try this recipe.
Emmanuel Kamau
[email protected]These croquettes look amazing.
CH JUTT
[email protected]I'll definitely be making these again.
Donald Mkhondo
[email protected]Yum!
Rasheed Khan
[email protected]Overall, these croquettes were a good appetizer. I would recommend them.
whiskeysmile
[email protected]I found the recipe to be a little bland. I added some extra herbs and spices to taste.
Thilini Dilhani
[email protected]My croquettes didn't turn out as crispy as I would have liked, but they were still tasty.
Seth Timmer
[email protected]These croquettes were a hit at my party.
M.r Balch
[email protected]I substituted the mozzarella with cheddar cheese and they were still delicious!
Asim Shehzad
[email protected]These were really easy to make and they taste delicious. I will definitely be making them again.
Dj Aspak
[email protected]My family loved these croquettes! They were gone in minutes.
Vicky H
[email protected]I'm not usually a fan of risotto, but these croquettes changed my mind. They were crispy on the outside and creamy on the inside, and the flavors were spot-on.
Jyoti Tamang
[email protected]These risotto croquettes were delightful! The combination of flavors from the mozzarella, prosciutto, and risotto was amazing. I followed the recipe exactly and they turned out perfectly.