Cheese-Filled Risotto Croquettes With Tomato Sauce

• 3 cups leftover cooked risotto rice
• 1/2 cup grated parmesan cheese
• 2 tablespoons heavy cream
• 2 2 tablespoons oregano or 2 tablespoons basil
• 1 large egg yolk
• salt & freshly ground black pepper
• 5 ounces mozzarella cheese or 5 ounces Fontina cheese
• all-purpose flour (for dredging)
• 2 cups tomato sauce
• Egg wash
• 1 large egg whisked with 2 tbsp cold milk or 1 large water
• 1 cup fresh white breadcrumbs
• vegetable oil, for deep-frying

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 375u0b0F 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.

rice, parmesan cheese, heavy cream, oregano, egg yolk, salt, mozzarella cheese, flour, tomato sauce, egg wash, egg, fresh white breadcrumbs, vegetable oil

Taken from www.food.com/recipe/cheese-filled-risotto-croquettes-with-tomato-sauce-466012 (may not work)