Mushroom Risotto Croquettes

Crunchy Dutch classic with fresh mushrooms 

Preparation:

Heat the olive oil and cook the onions for a very short period (don’t let them become brown). Add the rice and stir well so the grains become shiny. Now add some stock and once it has been absorbed by the rice add a little more. Continue this but ensure the rice does not become too cooked. After 15 minutes the grains should still have a “bite” which is important.

Cut the mushrooms and fry them gently in a pan (not too hot and not too much stirring). When ready mix them through the risotto. Beat 2 eggs with a fork and pour into a deep plate. Add the our to a second plate and the breadcrumbs to plate number 3.

Form the croquettes with your hand and roll them through the ower. Consequently dip them into the egg mix, cover completely and then roll them through the breadcrumbs. Repeat if you want a thicker crust. Now fry them for a few minutes in olive oil until they are golden brown. 

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Ingredients:

250 gr of mushrooms 
450 gr Arborio rice
2 table spoons of olive oil
1 finely chopped onion
1 clove of garlic, finely chopped 
1,5 liter vegetable stock 
75 gr of grated parmesan cheese 
2 table spoons of finely chopped chives
flour 
2 eggs
breadcrumbs or Panko 
salt and freshly ground pepper 

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