Ginger Beef Risotto Croquettes
4 C chicken stock
1 Tbsp olive oil
1 small-medium white onion, chopped
1.5 C Arborio rice
1 C dry white wine
1 128mL package Simply Asia Ginger Teriyaki Stir Fry Sauce
1/4 tsp Clubhouse Ground Black Pepper
10-12 large button or crimini mushrooms, chopped
Handful of fresh herbs, chopped (I used oregano and sage)
1 6oz steak (I used a ribeye)
1 egg, whisked
1 C Panko breadcrumbs
– Heat chicken stock in a medium pot – once boiling, turn off heat
– In a large sautée pan, over medium heat, cook chopped onion in 1 Tbsp olive oil until translucent – add Arborio rice and sautée 2-3 minutes – add white wine to onion/rice and cook until wine is absorbed into rice, stirring occasionally – add one ladleful of hot chicken stock to rice – allow to cook until stock is completely absorbed into rice, stirring occasionally – repeat until all stock is gone – stir in Simply Asia Ginger Teriyaki Stir Fry Sauce, Thai Kitchen Premium Fish Sauce, Clubhouse Ground Black Pepper, chopped mushrooms and chopped herbs – spread risotto onto a baking sheet to cool
– Heat 1 Tbsp canola oil in a frying pan and 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***
– Gather about 1/4 C 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 Clubhouse Rice Flour, one with whisked egg and one with Panko breadcrumbs – roll each rice ball in the rice flour until covered, then roll in the whisked egg, then roll in the Panko until completely covered – repeat for all balls – shallow fry or deep fry rice balls in canola oil until golden and crispy on the outside
Sautée onion until translucent then add rice. You want to toast the rice for 2-3 minutes until the rice kernels look kind of translucent with a small white seed inside – this means the rice is thirsty and needs a drink of wine.
Add white wine to rice and let cook until all wine is absorbed, stirring occasionally. Once wine is absorbed and rice starts to dry out, add a ladleful of hot chicken stock. Allow to cook until stock is absorbed and rice is starting to dry out again. Add another ladeful of stock and keep repeating this process until all stock is gone.
Spread risotto onto a baking sheet to cool while you cook the steak.
Gather about 1/4 C of cooled risotto in your hand – place a few pieces of diced steak in the middle of the risotto,
and form the risotto into a ball around the steak.
Set out three bowls – one with Clubhouse Rice Flour, one with a whisked egg (this pic was taken right before I whisked my egg) and one with Panko breadcrumbs.
Roll each rice ball in the rice flour until covered, then roll in the whisked egg, then roll in the Panko until completely covered. Here are my balls at the final stage, covered in Panko.
I chose to shallow fry my rice balls in a deep-sided pan with about 1/2 inch of canola oil. You can also deep fry if you like.
Fry until golden and crispy on the outside. Because I chose to shallow-fry, my rice balls have some flat spots from the pan. If you deep fry, your balls will stay perfectly round.
***This blog post is sponsored by Thai Kitchen Canada***
To learn more about Thai Kitchen products please visit www.thaikitchencanada.ca.