Recipe for Artichoke and Cheese Risotto Croquettes

Bring the water and broth cubes to a boil. Cook the artichoke hearts in it for 15 minutes.

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.

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.

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.

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.

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).

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.

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.

Finish cooking for 10 minutes in the oven at 160°C. Serve with lemon wedges or tomato sauce.