Risotto Croquettes with Smoked Ham and Wisconsin
Mozzarella
Makes 24 croquettes
 Ingredients:
3 cups chicken stock
1 cup water
2 tablespoons olive oil
1 small onion, minced
1 1/2 cups Italian Arborio rice
1/2 cup tomato sauce, homemade or canned
1/2 cup grated Wisconsin Parmesan cheese
1 egg yolk, beaten
salt to taste
freshly ground black 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, blanched
4 ounces Wisconsin Smoked Mozzarella or Scamorza cheese, cut into 1/4-inch
dice
corn oil for deep frying
3 eggs, beaten
2 cups fine dry bread crumbs
Preparation:
Risotto:
Bring chicken stock and water to a boil in saucepan on
back burner of stove. Reduce heat to simmer.
Heat olive oil in large saucepan. Add onion; sauté until soft, 5 to 10
minutes. Add rice and continue to stir over medium heat, uncovered, 3 to 4
minutes, until 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 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 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
liquid is absorbed and rice is very dry. Remove from heat. Add tomato
sauce and Parmesan cheese. Mix well. Cool completely. Add egg yolk and mix
well. Season with salt and pepper. For easier handling, chill at least 1
hour.
Filling:
In small bowl, combine ham, green beans or asparagus and
diced mozzarella.
Final Preparation:
Work with 1/2 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 filling in 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 croquettes on a cookie
sheet and continue until you use all ingredients.
Heat 3 inches of oil to 375 degrees F.
Dip croquettes in beaten eggs, and then roll in bread crumbs. Set on a
cookie sheet or waxed paper. Deep fry croquettes, a few at a time, until
golden brown, about 45 seconds. Remove and drain. Serve hot, warm or at
room temperature.
Source: Chef Tom Catherall
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