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By Jeffrey Alford and Naomi Duguid

Published 1998

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It’s hard to imagine that there would ever be any leftover risotto, but sometimes we overestimate our guests’ hunger. This classic method for dealing with leftover risotto also works with leftover paella or other flavored Spanish arroces.

To make the croquettes, just shape the leftover rice into small patties and fry them. The rice is usually already so well flavored that it needs nothing more, but if you want, you can put a small piece of mozzarella in the middle of each pat