Gastronomixs

Mini risotto croquettes with black garlic

It is fun to create variations on this snack and adapt it into an attractive vegetable garnish or special amuse-bouche.

Recipe makes about 1200 grams.

Mini risotto croquettes with black garlic

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Ingredients

1

 

shallot, finely sliced

5

cloves

black garlic, finely chopped

500

g

Arborio rice

5

cloves

black garlic

1

 

shallot

2

l

poultry stock

20

g

gelatin

75

g

mascarpone

As needed:

 

olive oil

As needed:

 

flour

As needed:

 

eggwhite

As needed:

 

breadcrumbs

As needed:

 

salt and pepper

Preparation method

  • Heat a little oil in a pan and gently fry the shallot and garlic, and then add the Arborio rice. Briefly fry the rice.
  • Then keep adding a small amount of stock each time. Do not add more stock until the previous spoonful has almost been completely absorbed by the rice.
  • Soak the gelatin in cold water.
  • Remove the pan from the heat when the risotto is almost done.
  • Stir in the gelatin and mascarpone. Season with salt and pepper to taste.
  • The risotto is allowed to be runny as it should ooze out of the croquette when eaten. Leave the risotto to cool.
  • When the risotto has cooled down, you can shape it into little balls. Place the balls in the freezer.
  • Then coat the croquettes à l’anglaise. In other words, first coat the croquettes in flour, then in the egg white, and lastly in the breadcrumbs.
  • Then freeze the croquettes again and then deep-fry just before serving.

Serving suggestions

  • As an amuse-bouche.
  • As part of a starter or main course, e.g. with grilled monkfish.
  • As an appetiser with a home-made lemon mayonnaise and spicy ketchup.

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