Ginger Beef Risotto Croquettes

Ginger Beef Risotto Croquettes

Classic Italian risotto gets a makeover with Simply Asia Ginger Teriyaki Stir-Fry Sauce. Rolled into balls and lightly breaded, these Risotto Croquettes have the dinner party “wow” factor you’re looking for.

Prep Time: 30 minutes

Cook Time: 50 minutes

Makes: 12 servings


• 4 cups (1 L) Kitchen Basics Original Chicken Cooking Stock

• 1 small-medium onion, chopped

• 1 tbsp (15 mL) olive oil

• 1 ½ cups (375 mL) Arborio rice

• 1 cup (250 mL) dry white wine

• 1 package (128 mL) Simply Asia Ginger Teriyaki Stir-Fry Sauce

• 1 tbsp (15 mL) Thai Kitchen Fish Sauce

• ¼ tsp (1 mL) Club House Ground Black Pepper

• 2 tbsp (30 mL) canola oil

• 10-12 large button or crimini mushrooms, chopped

• 6 oz (175 g) steak

• 1 cup (250 mL) Club House Rice Flour

• 1 egg, whisked

• 1 cup (250 mL) panko breadcrumbs


1. Heat chicken stock in a medium pot; once boiling, turn off the heat.

2. In a large sauté pan, over medium heat, cook chopped onion in olive oil until translucent. Add Arborio rice and sauté 2-3 minutes. Add white wine and cook until wine is absorbed into the rice. Add one ladleful of hot chicken stock to rice; cook until stock is completely absorbed into the rice, stirring occasionally. Repeat until all stock is gone. Stir in ginger teriyaki sauce, fish sauce, and black pepper.

3. Heat canola oil in a small pan. Cook chopped mushrooms until soft; remove mushrooms from pan and stir into the risotto. Spread risotto onto a baking sheet to cool.

4. In the same pan you used for the mushrooms, cook steak over medium heat, 3 minutes per side. Remove steak from pan and dice into small pieces. ***At this point, you can add the steak to the risotto and eat as is or you can continue further and make croquettes***

5. To make the croquettes gather about ¼ cup (50 mL) of cooled risotto in your hand. Place a few pieces of diced steak in the middle of the risotto then form the risotto into a ball around the steak. Repeat until all risotto or steak is used. Set out three bowls – one with rice flour, one with egg, and one with panko breadcrumbs. Roll each rice ball in the rice flour until covered, then roll in the whisked egg, then the panko; repeat for all balls. Shallow fry or deep fry rice balls in canola oil until golden and crispy on the outside.

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