Cheese-Filled Risotto Croquettes with Tomato Sauce

Ingredients

• 1 cup breadcrumbs fresh white
• 1  eggs with 2 tbsp cold milk or water
• 1 large egg yolk 
• 8 servings flour all-purpose for dredging
• 5 oz fontina 
• 2 Tbsp parsley fresh minced
• 2 Tbsp cup heavy whipping cream 
• 0.5 cup parmesan grated
• 3 cups arborio rice leftover cooked
• 8 servings salt and pepper freshly ground
• 2 cups tomato sauce 
• 8 servings vegetable oil for deep-frying

Equipment

• bowl
• paper towels
• pot
• kitchen thermometer
• slotted spoon
• tongs

Directions

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 croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
3. 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.
4. Pour oil into a tall pot to a depth of 5 inches.
5. 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 or tongs, transfer to paper towels to drain briefly.
6. Serve on a pool of warmed tomato sauce.
7. From Cooking at Home by The Culinary Institute of America, © 2003 John Wiley & Sons, Inc.