superb recipe for croquettes made with risotto, smoked ham and
mozzarella cheese was created by Chef Thomas Catherall, C.M.C.
with Smoked Ham
and Wisconsin Mozzarella
3 cups chicken stock
1 cup water
2 tablespoons olive oil
1 small onion, minced
11/2 cups Italian Arborio rice
1/2 cup tomato sauce, homemade or canned
1/2 cup( about 2 ounces) grated Parmesan cheese
1 egg yolk, beaten
Salt and freshly ground pepper, to taste
2 ounces smoked ham, cut into 1/4-inch dice
1/3 cup green beans or asparagus, trimmed, cut in 1/4-inch lengths,
4 ounces smoked mozzarella cheese, cut into 1/4-inch dice
Corn oil for deep frying
3 large eggs, beaten
2 cups fine dry breadcrumbs
- For the risotto, bring the chicken stock
and water to a boil in a saucepan on the back burner of the stove.
Reduce the heat to simmer.
- Heat the olive oil in a large saucepan
over medium heat.. Add the onion and sauté until soft,
5 to 10 minutes. Add the rice and continue to stir over medium
heat, uncovered, 3 to 4 minutes, until the outside edge of each
grain of rice is transparent and there is a tiny white dot in
the interior of each grain. Add a ladle of stock (1/4 to 1/2
cup); stir. When the liquid is absorbed, add another ladleful
of stock, and continue to stir. Keep the grains moist at all
times. Stir frequently, adding more stock a ladleful at a time.
Cook 18 to 22 minutes, until the rice is firm but tender, without
a chalky center. (If necessary, add hot water if you run out
of stock.) Continue cooking, stirring, until all the liquid is
absorbed and the rice is very dry. Remove from the heat. Add
the tomato sauce and Parmesan cheese. Mix well. Cool completely.
- When the risotto has cooled, add the egg
yolk, and mix well. Season with salt and pepper. For easier handling,
chill at least 1 hour.
- For the filling, in a small bowl, combine
the ham, green beans or asparagus, and diced mozzarella.
- To assemble the croquettes, work with
half of the rice mixture at a time; keep the other half refrigerated.
Pat 2 rounded tablespoons of rice mixture to cover the palm of
one hand. Place 1 tablespoon of filling in the center. Gently
close your hand to envelop the filling. Using both hands, shape
the mass into an oval about the size and shape of a large egg.
Place the croquettes on a baking sheet and continue until you
use all of the ingredients.
- Heat 3 inches of oil to 375°F (190°C).
- Dip the croquettes in the beaten eggs,
and then roll in the breadcrumbs. Set on a baking sheet or waxed
paper. Deep-fry the croquettes, a few at a time, until golden
brown, about 45 seconds. Remove and drain. Serve hot, warm, or
at room temperature.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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