Lemon and tarragon risotto croquettes

I love making risotto! When I’m out of inspiration, I can always find arborio rice in my cupboards or even a bit of vialone nano that I brought back from Italy. Risotto recipes, you can find some here, theor the… There could easily be a dozen more recipes on the blog, as I cook them regularly. But, I don’t often take the time to take pictures, because of course, risotto doesn’t wait! Immediately ready, immediately on the plates.

With the leftovers, I got into the habit of preparing small Arancini which I serve as an appetizer. It’s a success every time I offer it. And usually there’s always someone who thinks I haven’t done enough. As a result, I also sometimes prepare a risotto just in order to let it spend a whole night in the fridge, and thus be able to make a whole string of arancini.

There, I wanted something a little different for my dinner. Rather than making meatballs with my cold risotto, I made croquettes (And that changes everything!) that I served with smoked trout, cream and a watercress salad. Hmmm! These croquettes are excellent, crispy on the outside, soft on the inside and pleasantly fragrant.

Lemon and tarragon risotto croquettes:

200 g risotto rice (arborio)
100g white wine

500g vegetable stock
1 shallot
1 lemon (organic)
fresh tarragon
20g butter
40 g parmesan
salt pepper
1 egg

4 slices of smoked trout

heavy cream

The day before, prepare the risotto.

Fry a chopped shallot in olive oil.
Add the rice and cook for 1 minute while stirring.
Add the white wine and the finely grated lemon. let the wine evaporate over medium heat.
Add the hot broth and cook for about 15 minutes. There should be almost no broth left.

Add grated parmesan, butter and lemon juice. Leave on the heat for about 2 minutes while stirring.
Then add the chopped tarragon. To mix together.

Leave to cool, then refrigerate.

The next day, prepare 4 croquettes. You can use a circle or press them together with your hands, forming a round shape.

Beat the eggs and season.
Dip the croquettes gently in the egg then in the breadcrumbs.

Heat a little oil and brown the croquettes on both sides.

Serve hot with smoked trout, a little cream and possibly a watercress salad.
Sprinkle with a squeeze of lemon.

To finish: the risotto could also be prepared with dill rather than tarragon.

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