Risotto, ham hock and taleggio croquettes

Name: Risotto, ham hock and taleggio croquettes
Yield: Serves 2
Cuisine: British recipes
Ingredients: 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

Easy
January 2012

Serves 2
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

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Ingredients

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

Method

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).
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.
Serve with lemon wedges and rocket tossed in the lemon juice.

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Risotto, ham hock and taleggio croquettes

Ingredients

Method

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