If you like croquettes, prepare this delicious recipe of parmesan ricotto croquettes accompanied by a thick tomato sauce with basil that is perfect. All the flavors of Italy in one recipe.
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Ingredients6 portions
Preparation
In a pot over medium heat, heat a tablespoon of olive oil and cook the portobello until it is soft. Remove and reserve.
There, heat the rest of the oil and cook the onion until it is transparent. Add the rice and bay leaf and fry until the rice turns golden.
Add suddenly the white wine and let reduce. Remove the bay leaf and add the chicken broth in three parts, allowing it to reduce before adding the other part.
Once all the liquid has been reduced and the rice is cooked, add butter, cheese and portobello. Season and blend until integrated. It cools completely.
Form balls with risotto and breadcrumbs, passing flour, egg and bread crumbs. If necessary, pass twice through the egg and bread crumbs to make a thicker layer.
Heat the oil in a pot on high heat, and fry the croquettes. Drain on absorbent paper.
Heat the tomato sauce in a pot over medium heat and add a little fresh basil and oregano. Let it boil and remove from heat.
Serve the croquettes with the sauce.
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