If you like croquettes, prepare this delicious recipe for parmesan risotto croquettes accompanied by a thick tomato sauce with basil that pairs perfectly. All the flavors of Italy in one recipe.
4 tablespoons extra virgin olive oil with garlic Extra Special®
1 portobello mushroom, cut into small cubes
4 tablespoons onion, finely chopped
1 cup Arborio rice
1 leaf bay
1/3 cups white wine
3 cups chicken broth
2 tablespoons butter
1/2 cups Parmesan cheese, grated
1 teaspoon Great Value® plain salt
1/2 teaspoons white pepper
1 cup wheat flour Great Value®, for breading
2 eggs, for breading
1 cup breadcrumbs, for breading
1 cup Great Value® Pure Canola Oil
1 jar Extra Special® tomato paste sauce and gorgonzola cheese
1 sprig basil
1 teaspoon oregano
Preparation
50 mins
0 mins
Low
In a small pot over medium heat, heat a tablespoon of olive oil and cook the portobello until soft. Remove and set aside.
In the same pot, heat the rest of the oil and cook the onion until transparent. Add the rice and bay leaf, and fry until the rice turns golden.
Add the white wine all at once and let it reduce. Remove the bay leaf and add the chicken broth in three parts, allowing it to reduce before adding the next part.
Once all the liquid has reduced and the rice is cooked, add the butter, cheese, and portobello. Season and mix until incorporated. Let it cool completely.
Form balls with the risotto and bread them by passing through flour, egg, and breadcrumbs. If necessary, dip twice in egg and breadcrumbs to make a thicker layer.
Heat the oil in a small pot over high heat and fry the croquettes. Drain on paper towels.
Heat the tomato sauce in a small pot over medium heat and add some fresh basil and oregano. Let it come to a boil and remove from heat.
Serve the croquettes with the sauce.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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