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Croquettes de Risotto 

Woo your family and friends with this impressive appetizer— chef Paul Pike’s provolone cheese-stuffed, crumbed risotto balls.

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Yields 12 risotto balls

Ingredients
2 cups of Aborio rice
4 cups hot chicken stock
4 tbsp butter
4 tbsp Parmesan cheese
4 egg yolks
salt and pepper
12 x 1 oz pieces of provolone cheese
2 cups panko 
1 cup flour
1 cup beaten eggs
500ml of your favourite red sauce
1 cup grated parmesan


Method
Cook stock to boil, add rice and cook until done. Mix in parmesan, butter, egg yolks, salt and pepper. Stir well and cool.

Scoop rice with ice cream scoop.

Push one piece of the provolone into each rice ball and shape with hands. Place in fridge to set.

Bread your risotto balls with the flour, eggs and panko mixture. Deep-fry until golden in color. Place in 350 degree oven for 10 minutes to ensure cheese inside is nice and soft.

Serve in a bed of your favourite red sauce and top with shredded parmesan.

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