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

Published: 31 Jan 12
Updated: 18 Mar 24

Test kitchen approved

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

Serves 2
Takes 10 minutes to make, 8-10 minutes to cook, plus chilling

Visit deliciousmagazine.co.uk to save recipe

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.

Recipe from February 2012 Issue

Fancy getting a copy in print?

Subscribe to our magazine

Risotto, ham hock and taleggio croquettes

Ingredients

Method

More to discover