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ingredients

preparation

In a large skillet with sloped sides, sauté the onion in the butter and olive oil.   Add the garlic, bay leaf and thyme; cook for 1 minute.  Add the rice and cook until slightly toasted.

Add the white wine and simmer until absorbed, then add the stock in 4 oz ladles, stirring continuously until stock is absorbed with each addition of stock.  Continue this process and cook over low heat, stirring frequently until rice is cooked through, about 25 minutes. Turn heat off and stir in parmesan.  Season with salt and pepper to taste.

Transfer the risotto to a sheet pan lined with parchment and spread in an even layer.  Allow rice to cool completely and form chilled risotto into small balls with some sundried tomato pesto and herb cheese placed in the center.

Coat the rice balls in flour.  Then dredge in the eggs and finally coat with bread crumbs.

Deep-fry in olive oil at 350 degrees until golden brown, about 5 minutes.

Use heated marinara sauce or sundried tomato pesto as a dipping sauce for croquettes.

*This recipe works better when the risotto is cooked a day ahead.  The day of service, the rice balls can be breaded and fried.