Cheese-Filled Risotto Croquettes with Tomato Sauce

Crispy fried risotto balls filled with melted cheese and served on a bed of warm tomato sauce. These indulgent croquettes transform leftover risotto into a delicious appetizer or main dish.

8 servings

2 hr 40 min

Published October 4, 2025

Ingredients

•3 cups leftover cooked risotto
•½ cup grated Parmesan
•2 Tbsp heavy cream
•2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
•1 piece large egg yolk
•1 to taste Salt and freshly ground pepper
•5 oz mozzarella or Fontina cheese
•1 cup All-purpose flour
•1 portion Egg wash
•1 cup fresh white bread crumbs
•4 cups Vegetable oil
•2 cups tomato sauce

Cooking Instructions

1.
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
5 min
2.
Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
15 min
3.
Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
120 min
4.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
20 min

Ingredients

•3 cups leftover cooked risotto

•½ cup grated Parmesan

•2 Tbsp heavy cream

•2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil

•1 piece large egg yolk

•1 to taste Salt and freshly ground pepper

•5 oz mozzarella or Fontina cheese

•1 cup All-purpose flour

•1 portion Egg wash

•1 cup fresh white bread crumbs

•4 cups Vegetable oil

•2 cups tomato sauce

Cooking Instructions

In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.

5 min

Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.

15 min

Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.

120 min

Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

20 min