4 cups vegetable broth
2 tablespoons butter
1/2 white onion, finely chopped
2 stalks celery, finely chopped
1 cup arborio rice
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/2 cup, plus 1/3 cup finely grated Parmesan cheese
Handful fresh flat-leaf parsley, leaves picked and finely chopped
1/2 cup finely chopped ham
1/2 cup chopped fresh mozzarella cheese
1 cup all-purpose flour
Vegetable oil, for frying
Bring your vegetable broth to a simmer.
Allow to cool just slightly before serving...especially if you are serving it to kids, they can really get hurt. This recipe works great with risotto leftovers, especially vegetable-based ones. In general though, I would not make croquettes with seafood risotto...I usually do not save leftovers.