Quick Cook: Amazing asparagus risotto croquette recipe

This incredibly popular Italian appetizer and party starter is made with cooked, cooled risotto and melty cheese.

Arancini is an incredibly popular Italian appetizer rather like a risotto croquette. You form balls of cooked, cooled risotto, stuff them with cheese or other savory ingredients, then bread and fry them and serve them as an appetizer or first course.

In this recipe, asparagus — grated and added to the broth while the risotto is cooking — adds even more flavor. After the risotto has cooked and cooled, use an ice cream scoop to form uniform rice balls. Poke a hole in each with two fingers and insert cubes of scamorza, a smoked mozzarella that adds a nice smokiness to the dish. (Or you can use regular mozzarella or fontina.)

For the breading, I recommend using your left hand to dip the balls in the seasoned flour, then the egg and then transfer each croquette to the pan of breadcrumbs. Then use your right hand to coat the croquettes with crumbs. If you do it all with one hand, you will get a breadcrumb mitten!

Do ahead tip: Make the breaded balls in advance, then fry them right before your guests arrive. Keep the arancini warm on a sheet pan in a 200-degree oven until serving time.

Asparagus Risotto Coquettes with Melted Scamorza

Makes 24

Croquettes:

8 cups chicken or vegetable broth, heated

4 grated asparagus stalks, tough stems discarded

2 tablespoons olive oil

1 onion, minced

2 cups Vialone Nano or Arborio rice

1¼ teaspoons kosher salt

½ cup dry white wine

2 egg yolks

½ cup freshly grated Parmigiano-Reggiano

1 teaspoon thyme leaves, chopped

1 tablespoon flat-leaf parsley, chopped

Pinch of pepper

¼ pound of smoked mozzarella (scamorza), regular mozzarella or fontina, cut into ¼-inch cubes

Breading and frying:

½ cup flour

3 eggs, beaten

2 cups fresh breadcrumbs or panko

1 teaspoon kosher salt

6 cups canola oil

Directions:

In a large saucepan, heat the broth. Add grated asparagus.

In a saute pan, heat the olive oil. Add the onion and cook until soft, about 5 minutes. Add the rice and 1¼ teaspoons salt. Toast, stirring, for 1 minute. Add the wine and when it is nearly evaporated, begin adding the hot broth, 1 cup at a time. Alternate stirring and adding broth as it absorbs, for 15 minutes, or until the rice is al dente.

Remove from heat and fold in the 2 egg yolks, Parmigiano herbs and pepper. Spread onto a large, oiled baking sheet and let the risotto cool to room temperature in the refrigerator.

Arrange three shallow pans or pie plates on your work surface. Put the flour in one, the beaten eggs in a second and the breadcrumbs in a third pan. Divide 1 teaspoon salt evenly among them, mixing to blend.

Using a small ice cream scoop, scoop about 1½ tablespoons of the cooked rice mixture into a ball. Push two fingers into the mixture to make a small opening and place 2 cubes of mozzarella in the hole. Close the hole and finish shaping the croquette by hand. Roll the croquettes in the flour, then the beaten eggs, then the breadcrumbs. Set on a sheet pan.

In a deep-frying pan, large saucepan or wok, heat 3 inches of oil to 375 degrees. Set a wire rack over a rimmed sheet pan. When the oil has reached the desired temperature, deep fry 5 croquettes at a time until golden brown. Transfer to the wire rack to drain. Let cool slightly and serve. (Or keep the croquettes warm in a 200-degree oven.)

Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.