Bring your
vegetable broth to a
simmer.
Melt the
butter in a large pan over medium heat, add the
onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add
wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
Separate 1 egg and reserve the yolk.
In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan,
ham,
mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
Whisk two eggs in a medium bowl.
Place the flour in a plate or small bowl and the
bread crumbs in a separate plate or small bowl.
Roll, roll, roll your risotto into balls.
One-by-one, gently roll each ball into the flour, then dip it into the beaten
eggs, and then roll it into the
breadcrumbs. By doing this you will create a nice
crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
Heat up about 1 1/2 cups
vegetable oil in a high-sided skillet.
When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
Remove the risotto balls to paper towel-lined plates.
Arborio Rice Pudding
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 6 reviews
By DonnaMShelton
Jacksonvile, FL
on April 08, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So good! It took me back to when we lived in Sicily. We would eat them for brunch. YUM!
By Laurie L.
Oviedo, Fl
on June 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So good. I made this early in the day and used left over turkey ham and let them sit in the fridge until I was ready to make supper. Kids loved them. After I fried them I salted and left them in a warmed oven until we sat down to eat. I served them with the Turkey Meatballs and a spinach salad.
By dudley0521_11853019
Frisco, TX
on April 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Absolutely wonderful! These are going to be my go to appetizer. So easy to prepare. Made them in advance and fried them when everyone arrived.
Read all 6 reviews