Risotto Croquette

Deneb Williams ~ Executive Chef

(Serves 4 guests)

INGREDIENTS

1 Tbsp olive oil blend

1 cup Arborio rice

¼ cup shallots, diced

1 tsp kosher salt

1 tsp ground pepper

1 qt chicken stock

½ cup Parmesan

2 Tbsp truffles, chopped (optional)

1 tsp sherry vinegar

2 oz foie gras (optional)

8 ea prosciutto slices (2” x 4”) very thin

1 cup flour

3 ea eggs (beaten with ¼ cup water)

2 cup panko

½ cup tomato concassé (garnish)

2 oz baby greens (garnish)

PROCEDURE

Ø Heat chicken stock in sauce pan.

Ø In large pan, sauté shallots in olive oil on medium-low heat. Add rice, salt and pepper and sauté 2-4 minutes. Ladle one-third of the hot chicken stock into rice.

Ø Stirring on medium-low heat until stock is reduced to the level of the rice.

Ø Repeat with second one-third of the chicken stock.

Ø Add remaining stock and cook al dente.

Ø Add truffles, Parmesan and sherry vinegar.

Ø Cool rice on a sheet tray for 2 hours.

Ø Portion into 3-oz cylinders.

Ø Place one-half ounce piece of foie gras into center of rice cylinders (optional).

Ø Wrap cylinders with prosciutto slices.

Ø Roll rice cylinders in flour, egg wash, and then panko.

Ø Shallow fry in sauté pan on medium heat until golden brown on all sides.

Ø Bake in 350º oven for 10 minutes or until 110º in center.

Ø Slice in half and serve with tomato concassé and baby greens.