Ingredients
-
3
-
1/2
-
2
-
2
-
1
-
-
5
-
-
2
-
-
1
-
1
-
-
-
Directions
Cheese-Filled Risotto Croquettes With Tomato Sauce, 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 , 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
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Steps
|
1
Done
|
In a Large Bowl, Combine the Risotto With the Parmesan, Cream, Herbs, and Egg Yolk. Season With Salt and Pepper. |
|
2
Done
|
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
Done
|
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
Done
|
Pour Oil Into a Tall Pot to a Depth of 5 Inches. Heat the Oil Over Medium-High Heat Until It Registers 375f 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. |
