Risotto, ham hock and taleggio croquettes

Risotto, ham hock and taleggio croquettes
  • Serves icon Serves 2
  • Time icon Takes 10 minutes to make, 8-10 minutes to cook, plus chilling

These fabulous croquettes are great for using up leftover risotto – or even easier, use shop-bought risotto


  • 400g leftover risotto or 400g pack mushroom and chestnut risotto 
  • 90g pulled ham hock
  • 25g taleggio (or other cheese), cut into cubes
  • 2 tbsp plain flour, plus extra, seasoned, for dusting
  • Grated zest and juice of ½ lemon, plus wedges to serve
  • 2 tbsp olive oil
  • 55g pack wild rocket


  1. Strain the risotto in a sieve, discarding any liquids. In a bowl, mix the strained risotto, ham hock, cheese, 2 tbsp flour and lemon zest. Carefully shape into 8 croquettes with flour-dusted hands and put on a baking tray. Chill for 15 minutes (they may feel sticky at first but chilling and dusting with flour will help).
  2. Heat the olive oil in a large non-stick pan over a medium heat. Dust each croquette in seasoned flour until well coated. Fry in the pan for 8-10 minutes, turning occasionally, until piping hot throughout and golden brown.
  3. Serve with lemon wedges and rocket tossed in the lemon juice.


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