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.
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