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Risotto croquettes with parmesan cheese
Try these delicious risotto croquettes with parmesan cheese too
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Ingredients
Directions
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Heat the butter and fruit the shallots light brown.
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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.
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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).
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Form small croquettes from the risotto by hand and roll them first through the egg white and then through the breadcrumbs.
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Let them stiffen in the refrigerator for at least half an hour.
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Heat the olive oil and fry the croquettes in about 5 minutes and brown.
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Serve immediately or keep them warm in the oven.
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Nutrition
640Calories
Sodium0% DV0g
Fat42% DV27g
Protein40% DV20g
Carbs26% DV78g
Fiber0% DV0g
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