Risotto Croquettes

6 Oz Prosciutto

12 Oz Fresh Mozzarella

1 Box of Arborio Rice

1Large onion

4 Quarts Water

2 Cups Soybean oil

Salt & Pepper

6 Eggs

2 Cups Flour for dredging

4 Cups Breadcrumbs

This recipe takes some time but is worth it and a real crowd pleaser. Dice and cook the prosciutto until crispy, set aside. Dice the fresh mozzarella and set aside. Mince the onion and sweat in a 5-quart stock pot, add rice. Stir and add water, and a modest amount of salt and pepper. Simmer the rice, stirring occasionally, until all the water is absorbed. Approximately 15 minutes. Remove from heat and let cool. When cool to the touch add the prosciutto and mozzarella and mix with your latex covered hands. Transfer to a large pastry bag cut wide, with no tip. Pipe out 1 inch diameter by 3.5-inch-long logs, place in the fridge for an hour, or overnight. Set up a breading station of flour, beaten eggs and breadcrumbs. Coat the logs with flour and remove excess, then dip in egg and then roll in the breadcrumbs. We use Soybean oil to fry them. Working in batches carefully brown all the croquettes and transfer to paper towels to dry. Finish in the oven for ten minutes and serve with your favorite marinara or dipping sauce.

Chef Matthew Pierone, Gourmet Café Restaurant

136 Baldwin Road

Parsippany, New Jersey (973) 316-0088 gourmetcafenj@comcast.net