Risotto Croquettes With Mozzarella And Prosciutto

Recipe Ingredients

3 cups	711ml	Canned low-salt chicken broth
1 tablespoon	15ml	Unsalted butter
1/2 tablespoon	7.5ml	Onion - chopped (medium)
1 1/4 cups	200g / 7.1oz	Arborio rice - (8 to 9 oz)
1/3 cup	78ml	Dry white wine
1/2 cup	118ml	Freshly-grated Parmesan
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs (large)
		All-purpose flour - as needed
2 cups	292g / 10oz	Finely-ground fresh breadcrumbs
		= (from crustless Italian or French bread)
2/3 cup	157ml	Finely-diced whole-milk mozzarella cheese
1/3 cup	48g / 1.7oz	Finely-chopped prosciutto
		Vegetable oil - for deep-frying

Recipe Instructions

Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and saute 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.

Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.

Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360 degrees. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

This recipe yields about 12 croquettes.

Source:
Bon Appetit, May 2002

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