In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	239.69 Kcal (1004 kJ)
Calories from fat	25.39 Kcal
		% Daily Value*
Total Fat	2.82g	4%
Cholesterol	30.16mg	10%
Sodium	653.3mg	27%
Potassium	118.23mg	3%
Total Carbs	40.41g	13%
Sugars	3.38g	14%
Dietary Fiber	1.37g	5%
Protein	8.58g	17%
Vitamin C	2.7mg	5%
Iron	0.6mg	3%
Calcium	135.8mg	14%

Amount Per 100 g
Calories	219.28 Kcal (918 kJ)
Calories from fat	23.23 Kcal
		% Daily Value*
Total Fat	2.58g	4%
Cholesterol	27.59mg	10%
Sodium	597.66mg	27%
Potassium	108.16mg	3%
Total Carbs	36.96g	13%
Sugars	3.09g	14%
Dietary Fiber	1.26g	5%
Protein	7.85g	17%
Vitamin C	2.5mg	5%
Iron	0.6mg	3%
Calcium	124.2mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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