CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE
Categories Cheese Rice Tomato Fry Cocktail Party Oscars Mother's Day Dinner Lunch Poker/Game Night Engagement Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 appetizer servings
Number Of Ingredients 12
Steps:
- 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 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 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.
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."
Provided by SweetPeaNC
Categories Rice
Time P1DT30m
Yield 16 croquettes
Number Of Ingredients 12
Steps:
- 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 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 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.
Nutrition Facts : Calories 110.3, Fat 4.1, SaturatedFat 2.3, Cholesterol 23.9, Sodium 279.8, Carbohydrate 13.5, Fiber 0.5, Sugar 1.6, Protein 4.8
RISOTTO CROQUETTES: ARANCINI DI RISO
Provided by Food Network
Time 14h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
- Separate 1 egg and reserve the yolk.
- In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
- Whisk two eggs in a medium bowl.
- Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
- Roll, roll, roll your risotto into balls.
- One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
- Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
- When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
- The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
- Remove the risotto balls to paper towel-lined plates.
CHUCK'S RICOTTA CHEESE RISOTTO
Provided by Chuck Hughes
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the risotto: In a saucepan, bring the chicken stock to a simmer over medium-low heat.
- In a large saucepan, cook the shallots and leek in 1 tablespoon oil over medium-low heat, stirring, until softened, for about 5 minutes. Add the rice, stirring until each grain is coated with oil. Add about 3/4 cup of the simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding the stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next. Reduce the heat to moderate if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.
- Reduce the heat to low, add the butter, Parmigiano-Reggiano cheese, spinach, and green peas. Season with salt and pepper. Mix well. Remove from heat and keep warm.
- For the sauteed rock shrimp and mushrooms: In a heavy-bottom frying pan, heat the oil and saute the mushrooms for 3 minutes. Add the shrimp and continue sauteing for 3 to 4 minutes. Melt in the butter, season with salt and pepper and set aside.
- Serve the risotto with the sauteed rock shrimp and mushrooms. Garnish with parsley, chive and a few dollops of ricotta cheese.
CHEESE & TOMATO RISOTTO
A warming meal with goats cheese and sundried tomatoes, ready in just over half an hour and simple to follow. Add meat, like ham for a carnivorous meal.
Provided by kaykinnykins
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat up the olive oil in a pan, throw in the chopped up onion and leave on a low heat until browned.
- Add in the rice and stir well into the olive oil. Pour over the stock and leave for 30 minutes, stiring regularily.
- Add in the goats cheese, herbs and sundried tomatoes. Mix well and leave for a further five minutes.
- Serve straight away
POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE
These crisp little balls have a creamy filling of potatoes, cheeses, fresh parsley, shallots. Along with a slightly spicy chipotle dipping sauce. A wonderful way to use left over mashed potatoes. Or an excuse to make extra mashed potatoes.
Provided by Rita1652
Categories Potato
Time 25m
Yield 20 Croquettes, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Combine the first 9 ingredients and blend thoroughly.
- Form into 20 golf size croquettes.
- Place seasoned flour in one bowl.
- Beat eggs with milk and place second bowl.
- Place bread crumbs in third bowl.
- Dip each croquette in the flour then egg and then roll in the crumbs.
- Fry in deep fat until golden brown.
- While frying stir together dipping sauce ingredients and place in serving bowl.
- Drain on paper towels and serve while very hot with chipotle sauce.
- Garnish with fresh parsley.
Nutrition Facts : Calories 273.4, Fat 12.8, SaturatedFat 4.8, Cholesterol 90.2, Sodium 1039.1, Carbohydrate 29.2, Fiber 1.8, Sugar 3.8, Protein 10.7
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