Goat Cheese Risotto Croquettes

Rice + cheese + savory crunch = delicious

Thanks to Firefly Farms for these creamy croquettes. They are wonderful as an appetizer and even better as the crunchy complement to a spring green salad.

For the risotto:
2 tbs butter
1 medium onion, finely chopped
1 cup risotto (arborio) rice
3 cups water
1/4 cup fresh chopped basil
4 oz. Chevre
salt and pepper

For the croquettes:
goat cheese risotto
4 oz Blue cheese, diced into 12-15 cubes
2 cups corn flakes crumbs for breading
2 whole eggs for egg wash
vegetable oil for frying

For the vinaigrette:
1 part orange juice concentrate
1 part red wine vinegar
3 parts olive oil
salt and Pepper

For the Risotto: In a sauce pan over medium heat, sweat the onions in the butter until translucent, about 6-8 minutes. Add the rice and mix thoroughly with the butter. Cook until a toasted aroma rises, about 1 minute. Add one third of the water to the rice and cook, stirring constantly until the rice has absorbed the water. Repeat the same process, adding the remaining water in two more portions, allowing each to be absorbed before adding the next. Cook the risotto until the rice is tender to the bite, but not too soft. At the last minute, add the fresh basil and stir until combined. Remove from heat, and while the risotto still hot, add the chevre and mix until well blended. Season with salt and pepper to taste. Place the risotto in a shallow plastic container and refrigerate for several hours or overnight to chill and firm.

For the Croquettes: Wet your hands. Place about 2 tablespoons of risotto in your hand and shape it into a ball. Using your thumb, make a indentation in the center of the ball and place a cube of the MountainTop Bleu in it, then seal up the hole and re-shape the ball. Dip the croquette first into the egg wash and then into the cornflake crumbs. Repeat the same process with the rest of the risotto. Heat the oil in a deep fryer to 350 degrees F and fry the croquettes until golden, about 6-7 minutes. Drain briefly on absorbent paper toweling and serve.

Serving: Serve individual croquette over a bed of greens and cherry tomatoes salad with orange vinaigrette.




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