Funghi Trifecta Risotto Croquettes
I have made croquettes from leftover risotto before and it was a success, I thought that I would try it again with the mushroom risotto that was leftover and though they were delicious, I don’t think that I love the combination of mushrooms in fried food. Mushrooms have such a deep and intense flavor that frying them just seems to make it all too rich. I think my husband loved them, he loves all things fried, but I don’t think I’ll be pouring extra cups of rice into my next mushroom risotto for further culinary experiments.
Funghi Trifecta Risotto Croquettes
- 1-2 cups of leftover mushroom risotto
- 1 egg
- 2 cups of breadcrumbs
- oil for frying, enough to fill the pan to at least an inch
- salt to taste
You want to make sure that the risotto is cold from the fridge, so remove from the fridge and put into the mixing bowl the moment you decide to make them, they will stay together much easier this way.
Spread the breadcrumbs on a plate and beat the egg in a bowl. Scoop about 2 tbsp of the risotto mixture into your hand and form a small ball. Roll the rice ball in the egg and the breadcrumbs and place on a separate plate. Repeat until you have used all of the risotto mix.
Heat the oil in a frying pan until it sizzles when you drop a breadcrumb in the oil. This indicates that the oil is ready for frying. Place as many rice balls as will comfortably fit in the pan. You want to leave plenty of space between balls to allow them to cook evenly. Don’t crowd them, it will make them harder to turn and they may stick together. When they have evenly browned on all sides, remove with a slotted spoon and place on a plate lined with paper towels, sprinkle with salt. Repeat with the rest of the balls.
Let them sit for a few minutes before serving.
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