Nutrition Facts
6 servings
6
Recipe for Artichoke and Cheese Risotto Croquettes
A delicious recipe for risotto croquettes with artichokes and cheese. Recipe and styling: Annelyse Chardon.
Ingredients
90 Water
2 Vegetable broth
300 Artichoke base (fresh or frozen)
1 Lemon
50 Butter
1 Small onion
300 Risotto rice
10 White wine
100 Grated cheese
100 Cheese cut into 20 cubes.
40 Flour
3 Egg
200 Breadcrumbs
Salt
Pepper
Cooking oil
Directions
1
Bring the water and broth cubes to a boil. Cook the artichoke hearts in it for 15 minutes.
2
Drain while keeping the broth warm. Blend two-thirds of the artichokes with the juice and grated zest of half a lemon, then cut the remaining artichokes into small cubes and set aside.
3
Sauté the chopped onion with 30 g of butter in a large pot, then add the rice. As soon as it becomes translucent, add the wine and stir.
4
Then pour in the hot vegetable broth, ladle by ladle, mixing and waiting each time for the liquid to be absorbed. This takes about 15 minutes.
5
Then add the artichoke puree and let cook for another 5 minutes. Then add the diced artichokes, grated cheese, 20 g of butter, salt, and pepper. Mix well.
6
Pour the risotto into a dish. When it is warm, incorporate 1 egg. Spread and smooth the top of the risotto, cover, and let it cool in the refrigerator for at least 2 hours (or overnight).
7
Cut 20 portions from the risotto. With damp hands, take one portion and shape it into a ball, inserting a cube of cheese in the center. Proceed in this way for all the balls.
8
Coat them in flour, then in 2 beaten eggs with salt and pepper, and finally in breadcrumbs. Fry the risotto croquettes in oil at 180°C for 5 minutes, and place them gradually on a baking sheet lined with parchment paper.
9
Finish cooking for 10 minutes in the oven at 160°C. Serve with lemon wedges or tomato sauce.
10
To finish Tip: the nuggets can be frozen after frying; you just need to bake them for about twenty minutes.
Ingredients
Ingredients
90 Water
2 Vegetable broth
300 Artichoke base (fresh or frozen)
1 Lemon
50 Butter
1 Small onion
300 Risotto rice
10 White wine
100 Grated cheese
100 Cheese cut into 20 cubes.
40 Flour
3 Egg
200 Breadcrumbs
Salt
Pepper
Cooking oil
Directions
Directions
1
Bring the water and broth cubes to a boil. Cook the artichoke hearts in it for 15 minutes.
2
Drain while keeping the broth warm. Blend two-thirds of the artichokes with the juice and grated zest of half a lemon, then cut the remaining artichokes into small cubes and set aside.
3
Sauté the chopped onion with 30 g of butter in a large pot, then add the rice. As soon as it becomes translucent, add the wine and stir.
4
Then pour in the hot vegetable broth, ladle by ladle, mixing and waiting each time for the liquid to be absorbed. This takes about 15 minutes.
5
Then add the artichoke puree and let cook for another 5 minutes. Then add the diced artichokes, grated cheese, 20 g of butter, salt, and pepper. Mix well.
6
Pour the risotto into a dish. When it is warm, incorporate 1 egg. Spread and smooth the top of the risotto, cover, and let it cool in the refrigerator for at least 2 hours (or overnight).
7
Cut 20 portions from the risotto. With damp hands, take one portion and shape it into a ball, inserting a cube of cheese in the center. Proceed in this way for all the balls.
8
Coat them in flour, then in 2 beaten eggs with salt and pepper, and finally in breadcrumbs. Fry the risotto croquettes in oil at 180°C for 5 minutes, and place them gradually on a baking sheet lined with parchment paper.
9
Finish cooking for 10 minutes in the oven at 160°C. Serve with lemon wedges or tomato sauce.
10
To finish Tip: the nuggets can be frozen after frying; you just need to bake them for about twenty minutes.
Notes
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