Name: Risotto Croquettes in Thick Tomato Sauce
Prep time: 50 min
Yield: 6
Cuisine: Italiana
Ingredients: 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

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.