Cheese-Filled Risotto Croquettes with Tomato Sauce

Cheese-Filled Risotto Croquettes with Tomato Sauce
Photo by CIA/Keith Ferris


  • 3 cups leftover cooked risotto
  • 5 ounces mozzarella or Fontina cheese
  • 2 cups tomato sauce
  • ½ cup Parmesan cheese, freshly grated
  • 2 tablespoon flat-leaf parsley, chives, oregano, or basil
  • 1 large egg
  • 1 cup white bread crumbs
  • + 5 more ingredients
    • Vegetable oil
    • all-purpose flour
    • Salt and freshly ground pepper
    • 2 tablespoon heavy cream
    • 1 large egg

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 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 ...

View full recipe at Epicurious


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