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.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
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
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 small 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, carefully transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.