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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. 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. Serve on a pool of warmed tomato sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
risotto rice	3	cups	cooked	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
egg yolk	1			54.74	0.6103	2.6962	4.5118
salt black pepper			ground	-	-	-	-
mozzarella cheese	5	ounces		459.2618	38.5837	19.221	25.3303
purpose flour				-	-	-	-
tomato sauce	2	cups		-	-	-	-
milk	1	tbsp	whisked	34.5	0.831	0.3435	3.576
white breadcrumb	1	cup		-	-	-	-
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.