Risotto & Brie Croquettes

BY CHEF JOHN ASH 

Savory bite-sized appetizers perfect for tailgating at the game or on the couch. Pair with Les Pierres Chardonnay.

INGREDIENTS

3 cups cold, cooked risotto

1/2 cup grated Parmesan

2 tbsps heavy cream

2 tbsps minced fresh flat-leaf parsley

1 large egg yolk

Salt and freshly ground pepper

5 ounces Brie cheese

All-purpose flour for dredging

1 large egg whisked with 2 tbsp water (egg wash)

Vegetable oil for deep-frying (egg wash)

2 cups of your favorite tomato sauce

INSTRUCTIONS

1. In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.

2. 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 small ball.

3. Repeat to form 16 croquettes. Put the flour, egg wash, and bread crumbs in 3 separate bowls.

4. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.

5. 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.

6. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes.

7. Using a slotted spoon, carefully transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.