Lemony Risotto....drumroll...croquettes!

A new leaf: Lemony risotto croquettes
Monday, December 17, 2007

Vegetarian recipes from recently released cookbooks:

"Vegetarian Suppers," by Deborah Madison (Broadway Books, 2007).

Award-winning cookbook author Deborah Madison is back with a re-release of a 2005 collection. Unlike other vegetarian cookbooks she's written, "Suppers" focuses on entrees that home cooks can assemble for a menu.

-- Evelyn Shih
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Lemony risotto croquettes

* 4 tablespoons butter, divided
* 3 bunches of scallions, thinly sliced
* 2 cups risotto rice
* Sea salt
* Freshly ground pepper
* Finely grated zest of 2 lemons
* 2 tablespoons finely chopped parsley
* ¼ pound fresh mozzarella cheese, diced
* ½ cup freshly grated Parmesan cheese
* 3 eggs, divided
* 3 cups bread crumbs
* Olive oil
* 2 fat leeks, white parts only; slivered
* 1 pound asparagus, tough ends removed; peel if thick and sliver
* 2 big handfuls of snow peas, slivered
* 2 tablespoons fresh lemon juice
* 2 teaspoons minced fresh herbs

Bring 1 quart of water to a simmer. Melt 1 tablespoon butter in a skillet or saute pan over medium-high heat. When sizzling, add the scallions. Cook, stirring frequently, for about 1 minute, then mix in rice. After a minute, stir in ½ teaspoon salt. Add the rice mixture to the simmering water.

Cover and cook over low heat until water is gone. Stir in freshly ground pepper (to taste), lemon zest, parsley and cheeses, then allow rice to cool. Stir in one of the eggs. Shape into about 18 oval croquettes with hands.

Whisk the remaining eggs in a pie pan. Put the bread crumbs on another pie pan. Using left hand, dip each croquette into the egg mixture, then, using right hand, gently roll in the crumbs to coat.

Generously coat two wide skillets with olive oil. When hot, add the croquettes and cook over medium heat, gently turning them to brown them all over. Transfer to a plate and set in oven at 300 degrees.

Heat half the remaining butter until foaming in a saute pan. Add all the vegetables, sprinkling with sea salt, and saute over high heat for about 1½ minutes. Add the lemon juice and remaining butter, shuffling the pan over the heat so that they combine into a sauce. Add the herbs.

To serve, divide the vegetables among warm plates, then arrange the fritters on top.

Servings: 4 to 6.

Copyright © 2007 North Jersey Media Group Inc.