Saturday, September 27, 2008

Risotto Croquettes

Sometimes a good idea doesn't work. We liked the Risotto with Green Beans and Sun-Dried Tomatoes that I came up with, so I thought fresh local summer tomatoes would work too. Wrong. Or, at least, I couldn't get the moisture/risotto texture right. And of course, inspired by the abundance of tomatoes, I made a double batch. What to do?

Preheat the oven to 350° F.

Form the risotto into balls, adding additional cooked brown rice if desired. Roll the risotto balls into bowls (successively) of flour, beaten egg, and bread crumbs. Place on an oiled cooking sheet, and bake for about 40 minutes. (Check with a fork to see that the outside is crisp, but the inside appears still moist.)

Serve with your choice of sauce. Basil pesto s very nice.

That's what to do.

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