top of page

Cheese-Filled Risotto Croquettes with Tomato Sauce

['3 cups leftover cooked risotto', '1/2 cup grated Parmesan', '2 Tbsp heavy cream', '2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil', '1 large egg yolk', 'Salt and freshly ground pepper', '5 oz mozzarella or Fontina cheese', 'All-purpose flour for dredging', 'Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water', '1 cup fresh white bread crumbs', 'Vegetable oil for deep-frying', '2 cups 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 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.

Attribution for Recipes (CC BY-SA 3.0):


The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page