Risotto Croquettes with Mozzarella and Prosciutto

Name: Risotto Croquettes with Mozzarella and Prosciutto
Yield: Makes about 12 Servings
Ingredients: 3 cups canned low-salt chicken broth; 1 tablespoon unsalted butter; 1/2 medium onion, chopped; 1 1/4 cups (8 to 9 ounces) arborio rice; 1/3 cup dry white wine; 1/2 cup freshly grated Parmesan; 2 large eggs; All purpose flour; 2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread; 2/3 cup finely diced whole-milk mozzarella cheese; 1/3 cup finely chopped prosciutto; Vegetable oil (for deep-frying)

By Lori de Mori

April 30, 2002

Recipe notes