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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.
4 tablespoons extra virgin olive oil with garlic Extra Special®
1 portobello mushroom, diced
4 tablespoons onion, finely chopped
1 cup arborio rice
1 leave bay (laurel)
1/3 cups white wine
3 cups chicken soup
2 tablespoons butter
1/2 cups parmesan cheese, grated
1 teaspoon Great Value® salt
1/2 teaspoons white pepper
1 cup wheat flour Great Value®, to bread
2 eggs, to bread
1 cup ground bread, to bread
1 cup Great Value® Pure Canola Oil
1 jar Extra Special® tomato paste sauce and gorgonzola cheese
1 branch basil
1 teaspoon oregano
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.
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