Tomme risotto Cromesquis recipe
Some history
Originally a Polish dish, Cromesqui now means a croquette in chef’s jargon. They can be both sweet (with chocolate and hazelnut, for example) or savoury (with cheese or fish). The outer shell should be crunchy and have a runny centre.
Ingredients
- 200g risotto rice
- 50g onion
- 20ml white vinegar
- 1.5l chicken stock
- 80g Tomme (diced)
- 100g butter
- 80g parmesan
- 2 eggs
- 150g flour
- 250g breadcrumbs
Preparation
Cook the risotto the day before serving.
Fry the chopped onion in 20g of butter, then add the rice and toast it.
Add the white wine, reduce, then keep topped up with the chicken stock. Cook for around 12-14min.
Finish cooking the risotto until done.
Add the rest of the butter and the parmesan.
Add the rest of the seasoning.
Keep refrigerated.
The following day, make the cromesquis.
Make the risotto into balls with a small cube of Tomme in the centre.
Coat the risotto balls in the flour, then in the beaten eggs, then finally in the breadcrumbs.
Place in the freezer.
On the day of your drinks reception, gently fry the risotto balls, then serve.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The chef's trick
Prepare your cromesquis in advance! For risotto cromesquis, you can prepare them and then store them in the freezer. And when your friends arrive unexpectedly, you'll be ready to put them in the deep fryer or in a pan with oil.