Asiago Risotto Croquettes
- 1 cup prepared risotto
- 1/4 cup Asiago cheese
- 1 egg
- bread crumbs
- vegetable or olive oil
Once the risotto is fully cooked, add shavings of high-quality Asiago cheese. I recommend 1/4 cup, but you can add according to taste. Wait for the cheese to melt in the risotto.
With your hands, create bite-sized balls of risotto and place on a cookie sheet. Refrigerate for 2-3 hours.
Beat one egg, put it in a small bowl and set it next to a plate of bread crumbs. Take the chilled risotto balls, dip them in the egg and roll them in the bread crumbs.
Heat your oil to the point where it sizzles but does not smoke. Lightly fry the risotto balls. Place on a paper towel to absorb the oil. You can serve with dip, but they truly are perfect on their own.