Risotto Croquettes

These Risotto Croquettes are the perfect Italian food appetizer. You might have spotted them on an Italian restaurant menu!

Fried risotto balls stuffed with melted mozzarella and prosciutto… what could be better?! This is a great recipe to make for a dinner party. Your guest will be super impressed with this one. Each croquette can be served on a plate puddled with marinara sauce. Serve with a fork because things could get quite messy if you’re trying to serve them as a finger food. They’re so delicious!

Ingredients needed:

chicken broth
butter
onion
arborio rice (risotto)
dry white wine
Parmesan cheese
egg
flour
fresh breadcrumbs
whole milk mozzarella cheese
prosciutto
vegetable or canola oil


How to make Risotto Croquettes:
The complete, printable recipe is at the end of this post.

MAKE THE RISOTTO:
In a heavy, small saucepan, bring the broth to boil. Remove from heat and cover.
 
In a heavy, medium saucepan, melt the butter over medium-low heat. Add the onion and sauté 4 minutes. Add the rice; stir 1 minute. Add the wine and stir until absorbed, about 1 minute. Add ½ cup of broth and simmer until the liquid is absorbed, stirring often. Cook until the rice is just tender and the risotto is creamy, adding the broth ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 25 minutes.
 
Stir in the Parmesan. Season the risotto with salt and pepper.
 
Cool completely. Stir in the egg. Cover and chill.


PREPARE THE COATING and FILLING:
Place the flour in 1 bowl, and place the egg in another bowl. Place the breadcrumbs in a third bowl.
 
Using moistened hands, shape ¼ cup (packed) cold risotto into a ball. Poke a hole in the center. Fill with 1 rounded teaspoon of mozzarella and 1 teaspoon of prosciutto. Press the risotto over the filling. Coat the rice balls in flour, then egg, then breadcrumbs. Place on a rack to dry. Repeat with the remaining risotto, filling and coating. Let the rice balls stand at least 30 minutes and up to 1 hour.


COOK THE CROQUETTES:
Pour 1½ inches of oil into a heavy medium-sized pot. Attach a deep-fry thermometer and heat the oil to 360°F. Fry the risotto balls, 3 at a time, until golden and crusty, turning once, after about 2 minutes.


Drain on paper towels. Serve hot or at room temperature.

Risotto Croquettes are wonderful served with marinara sauce and a little sprinkle of Parmesan cheese on top. Enjoy!

The Best Italian Appetizer Recipes

Pizzette with Gorgonzola, Tomato and Basil
How to Make Bruschetta
Hot and Cheesy Caprese Dip
Sundried Tomato Polenta Bites
Pizza Pinwheels

This recipe has been featured in a themed dinner party menu: Sicilian Dinner Party .



Print


Risotto Croquettes


Delicious balls of fried risotto, cheese, and prosciutto; what could be better?

Course Appetizer Cuisine Mediterranean Keyword croquette, risotto

Prep Time 30 minutes Cook Time 45 minutes Chill Time 3 hours Total Time 4 hours 15 minutes

Servings 12 appetizers (1 croquette)
Calories 323 kcal
Author RecipeGirl.com (via Bon Appetit)


Ingredients RISOTTO: 3 cups canned low-sodium chicken broth 1 tablespoon unsalted butter ½ medium onion, chopped 1¼ cups (8 to 9 ounces) arborio rice (risotto) ⅓ cup dry white wine ½ cup freshly grated Parmesan cheese 1 large egg, beaten COATING and FILLING: ¼ cup all purpose flour 1 large egg, beaten 2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread ⅔ cup finely diced whole-milk mozzarella cheese ⅓ cup finely chopped prosciutto vegetable or canola oil
Instructions MAKE THE RISOTTO: In a heavy, small saucepan, bring the broth to boil. Remove from heat and cover. In a heavy, medium saucepan, melt the butter over medium-low heat. Add the onion and sauté 4 minutes. Add the rice; stir 1 minute. Add the wine and stir until absorbed, about 1 minute. Add ½ cup of broth and simmer until the liquid is absorbed, stirring often. Cook until the rice is just tender and the risotto is creamy, adding the broth ½ cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 25 minutes. Stir in the Parmesan. Season the risotto with salt and pepper. Cool completely. Stir in the egg. Cover and chill. PREPARE THE COATING and FILLING: Place the flour in 1 bowl, and place the egg in another bowl. Place the breadcrumbs in a third bowl. Using moistened hands, shape ¼ cup (packed) cold risotto into a ball. Poke a hole in the center. Fill with 1 rounded teaspoon of mozzarella and 1 teaspoon of prosciutto. Press the risotto over the filling. Coat the rice balls in flour, then egg, then breadcrumbs. Place on a rack to dry. Repeat with the remaining risotto, filling and coating. Let the rice balls stand at least 30 minutes and up to 1 hour. COOK THE CROQUETTES: Pour 1½ inches of oil into a heavy medium-sized pot. Attach a deep-fry thermometer and heat the oil to 360°F. Fry the risotto balls, 3 at a time, until golden and crusty, turning once, after about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

Notes
These are wonderful dunked in marinara sauce. 

Nutrition Serving: 1 appetizer | Calories: 323 kcal | Carbohydrates: 36 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 328 mg | Potassium: 160 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 156 IU | Vitamin C: 1 mg | Calcium: 121 mg | Iron: 2 mg

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