Lemony Risotto Croquettes With Slivered Snow Peas, Asparagus, and Leeks
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 4:49pm

Ingredients




1 tablespoon butter
3 bunches of scallions, including a few inches of the greens, thinly sliced
2 cups risotto rice, such as Arborio
Sea salt and freshly ground pepper
Finely grated zest of 2 lemons
2 tablespoons finely chopped parsley or basil
1 ball (1/4 pound) fresh mozzarella cheese, diced
1/2 cup freshly grated Parmesan cheese
3 eggs
3 cups bread crumbs
Olive oil for frying
3 tablespoons butter
2 fat leeks, white parts only, halved, cut into 2-inch pieces, and finely slivered
1 pound asparagus, tough ends snapped off, peeled if thick, then slivered, including the tips
2 big handfuls of snow peas, thinly slivered
2 handfuls of edible-pod peas, slivered
Sea salt
2 tablespoons fresh lemon juice
2 teaspoons minced parsley, basil, or chervil

Preparation

1 Bring 1 quart water to a simmer in a 3-quart pan with a tight-fitting lid. Melt the butter in a 10-inch skillet or sauté pan over medium-high heat. When sizzling, add the scallions. Cook, stirring frequently, for about 1 minute, then add the rice, turn to coat it with the butter, and cook for a minute or two. Stir in 1/2 teaspoon salt. Add the rice to the simmering water. Cover and cook over low heat for 16 minutes. Remove the lid, and if there's still water present, cook it off. Otherwise, stir in the lemon zest, parsley, pepper, and cheeses, then allow the rice to cool in the pan. Stir in one of the eggs. 2 Using a 1/3-cup measure, scoop out the rice and shape it to make an oval croquette. 3 Whisk the remaining eggs in a pie pan. Put the breadcrumbs on another pie pan or plate. Using your left hand, dip each croquette into the egg mixture, then, using your right hand, gently roll it in the crumbs to coat. Set it aside on a tray covered with wax paper until all are made. (These can be refrigerated hours ahead of time, then brought back to room temperature before frying.) 4 When ready to eat, preheat the oven to 300°F if you're planning to hold them. Generously coat 2 wide skillets with olive oil. When hot, add the croquettes and cook over medium heat, gently turning them to brown them all over, 5 to 7 minutes total. Transfer them to a plate and set in the oven while you sauté the vegetables. 5 Heat half the butter until foaming in a wide sauté pan. Add all the slivered vegetables, sprinkle them with sea salt, and sauté over high heat for about 11/2 minutes. Add the lemon juice and remaining butter, shuffling the pan over the heat so that they combine into a sauce. Add the herbs. 6 To serve, divide the vegetables among warm plates, then arrange the fritters attractively on top, allowing 3 per serving.

About


This recipe is from Vegetarian Suppers from Deborah Madison's Kitchen and is part of The Splendid Table's Splendid Cheap Eats.