Risotto Croquettes with Smoked Mozzarella and Smokey Tomato Essence

The smoked paprika, available in specialty stores lends a rich smokey flavour to the sauce while the mozzarella, which becomes molten upon frying the croquettes adds a creamy richness.  Alternatively, this recipe can be prepared with your choice of cheese, perhaps provolone, edam or fontina and would be delicious even without the smoked paprika.  For the adventurous cook, try smoking you own tomatoes on the BBQ...even at 10 below!

Ingredients
3/4  cup arborio rice

3 cups chicken or vegetable stock

1 T Olive Oil

1/2  cup grated Parmesan Cheese 
2-3 oz Smoked Mozzarella Cheese, diced

2 cups fresh bread crumbs

1 egg

2/3 cup flour 
1 14 oz can diced tomatoes (preferably fire roasted) 
3 cloves garlic chopped 
1/4  cup finely diced onion 
1/2  tsp cracked black pepper 
1 tsp smoked paprika 
3 T Olive Oil 
2 T Chopped Fresh Parsley 
1 tsp dried basil

Method: 
Bring stock to a simmer. Saute rice in olive oil for a few minutes. Add enough stock to cover and simmer until absorbed. Add additional stock in small amounts until rice is tender, stir constantly.

Upon completion the rice will be cooked and the mixture should be stiff enough to hold its shape. Add Parmesan cheese, season to taste.   Allow to cool until you can handle.

 Using wet hands, shape the mixture into large golf balls. Push some of the diced mozzarella into the center of the ball. 

To bread the croquettes, whisk the egg with an equal amount of water, roll each ball first in the flour to coat, then in the egg wash and then the bread crumbs, rolling between your palms to ensure a nice coat. 

To cook the croquettes, pre-heat oil until hot (oil should be deep enough that the croquettes will float.  To minimize the amount needed one can use a small pot in lieu of a deep fryer, and do 1-2 croquettes at a time) Cook until dark golden.  4 portions appetizer size

For the Sauce: 
Saute onion and garlic in olive oil until tender, add tomatoes, basil, pepper and paprika simmer for 5 minutes, season to taste.  The sauce can be blended lightly or left chunky.