Risotto Croquettes with Mozzarella & Prosciutto
- 3 cups canned low-salt chicken broth
- 1 Tablespoon unsalted butter
- 1/2 medium onion, chopped
- 1 1/4 cups (8 to 9 ounces) arborio rice (risotto)
- 1/3 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1 large eggs
- all-purpose flour
- 1 large egg
- 2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread
- 2/3 cup finely diced whole-milk mozzarella cheese
- 1/3 cup finely chopped prosciutto
- Produce
- Onion, medium (1/2)
- Meat
- Prosciutto (1/3 cup)
- Canned Goods
- Chicken broth, canned low-salt (3 cups)
- Cooking & Baking
- All-purpose flour (1)
- Pasta & Grains
- Arborio rice (1 1/4 cups)
- Bread & Baked Goods
- Breadcrumbs made from crustless italian or french bread, finely ground fresh (2 cups)
- Dairy
- Butter, unsalted (1 Tablespoon)
- Parmesan cheese (1/2 cup)
- Whole-milk mozzarella cheese (2/3 cup)
- Refrigerated
- Egg, large (2)
- Beer, Wine & Liquor
- White wine, dry (1/3 cup)
Preparation
Read recipe preparation on recipegirl.com
Social Stats
33.8Rating
1-100
1-100
0Tweets
3Facebook
Shares
Shares
27StumbleUpon
Views
Views
263PinterestPins
Recipe Stats
Published February 20, 2007 (6 years ago).
13 people saved this recipe.
