We could classify this recipe within the group “summer recipes” or “2×1 recipes” or even “I don’t have lunch, how can I take advantage of what I have in the fridge?” Today I am going to share two recipes. You’re in luck!
Being on vacation one night we cooked seafood risotto and the truth is that we had a lot left over. Of course we keep it, tupperware and the fridge. A couple of days later, coming back from the beach, we hadn’t thought of anything for lunch. The risotto!
Risotto is one of those foods that doesn’t look too bright when reheated, it maintains its flavor, but not that consistency that characterizes it. Becomes an ideal preparation for making croquettes. As it is already quite a creamy preparation, we simply add flour, egg, breadcrumbs and fry.
Below I share this spectacular recipe for Seafood Croquettes and I invite you to tag me in your posts (@federicogonzaleztalvi) if they decide to do it.
Federico Gonzalez
seafood croquettes
Ingredients:
For the risotto:
Rice for Risotto 750g
Butter 100g
Onion 2 units
Garlic 4 cloves
White wine 100 cubic centimeters
Vegetable or seafood broth approximately 2.5 liters
Seafood Mix 1kg
grated parmesan cheese as needed
For the breading:
Flour
Eggs
Bread crumbs
Process:
Today’s recipe is croquettes, but to make them we have to have previously made a seafood risotto, a delicious dish by itself.
To start, we chop the onion and garlic into very small cubes. We have to have the broth ready, whether seafood or vegetable.
In a medium saucepan, with a tablespoon of butter, we are going to start by sautéing the shellfish for a few moments. So that all that flavor remains as a base for the risotto. The time will vary depending on how they are bought, fresh or cooked; but it’s just a few minutes.
We are going to withdraw and reserve them. In the same pot without washing it, add a little more butter and begin to sauté the onion and garlic over low heat, so that they do not brown. Until they are very tender.
When we notice that they are transparent –cooked– we add the rice, sauté for a minute, stirring, and then deglaze with the white wine.
The goal of deglazing is to lift all the flavors out of the pot. Once the wine has evaporated, we begin to add the broth to cover the rice and cook it over low heat, stirring gently. Spice up.
A risotto takes approximately 20-25 minutes to cook. During that time they have to replace the broth that is evaporating, but towards the end they add less, so that it has its characteristic consistency and not a soup.
About 10 minutes before the end of cooking, add the seafood, so that in the end we have everything al dente. This time may vary depending on whether they have been bought fresh or frozen.
At the end of cooking, turn off the heat, add butter, grated Parmesan cheese and correct the seasoning.
Serve accompanied by a lemon wedge.
For the croquettes, either because they ate risotto and they had leftovers or they did it directly to make the preparation, we need it cold in the refrigerator so that it takes consistency and is easier to assemble.
With the hand or with the help of a spoon, give it a round shape. In my case I made them big. Dip them in flour, egg, breadcrumbs and fry them in plenty of hot oil.
They are wonderful accompanied by lemon wedges, mayonnaise, some hot sauce or a grill mojo sauce.
I hope you enjoy them as much as I do!
