Name: Cheese-Filled Risotto Croquettes with Tomato Sauce
Yield: Makes 8 appetizer servings
Ingredients: 3 cups leftover cooked risotto; 1/2 cup grated Parmesan; 2 Tbsp heavy cream; 2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil; 1 large egg yolk; Salt and freshly ground pepper; 5 oz mozzarella or Fontina cheese; All-purpose flour for dredging; Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water; 1 cup fresh white bread crumbs; Vegetable oil for deep-frying; 2 cups tomato sauce

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Cheese-Filled Risotto Croquettes with Tomato SauceCIA/Keith Ferris

Known as arancini, or "little oranges," in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form.

Recipe notes

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