Risotto croquettes with parmesan cheese

Name: risotto croquettes with parmesan cheese
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon butter; 2 shallot finely shredded; 300 gram risotto rice; 700 milliliters vegetable stock boiling; 100 gram Parmesan cheese freshly grated; 1 protein beaten; 100 gram bread crumbs; 100 milliliters olive oil

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Ingredients

1 tablespoon butter
2 shallot finely shredded
300 gram risotto rice
700 milliliters vegetable stock boiling

100 gram Parmesan cheese freshly grated
1 protein beaten
100 gram bread crumbs
100 milliliters olive oil

Directions

Heat the butter and fruit the shallots light brown.
Add the rice and stir in the butter. Gradually add the broth until the rice has absorbed the broth and is al dente after about 20 minutes.
Stir in the Parmesan cheese and season with salt and pepper. Let the risotto cool down in a flat wide dish (this can be done a day in advance).
Form small croquettes from the risotto by hand and roll them first through the egg white and then through the breadcrumbs.
Let them stiffen in the refrigerator for at least half an hour.
Heat the olive oil and fry the croquettes in about 5 minutes and brown.
Serve immediately or keep them warm in the oven.