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Fullblood Wagyu Chorizo Risotto Croquettes

Chef Jonathan Pepera, Double 8 Cattle Company Contributor



  • 1 LB Double 8 Cattle Company Fullblood Wagyu Beef Chorizo
  • 2 TBSP Olive Oil
  • 1 White Onion (diced)
  • 1 CUP Arborio Rice
  • 1 CUP Manchego Cheese (grated)
  • 2 CUP Heavy Cream
  • 2 CUP Chicken Stock
  • 1/2 CUP Chives (minced)
  • 2 CUP Flour (for dredging)
  • 6 Eggs (whipped)
  • 2 CUP Panko Bread Crumbs
  • Kosher Salt (to season)

Tomato Jam

  • 2 Shallots (minced)
  • 2 Garlic Cloves (minced)
  • 2 CUP Tomatoes (peeled and diced)
  • 1/4 CUP Sugar
  • 2 TBSP Balsamic Vinegar
  • 2 TBSP Tomato Paste
  • 1 TSP Ground Cumin
  • 2 TBSP Fresh Basil (chiffonade)
  • 1/2 TSP Red Pepper Flakes
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)



Bring a medium-sized pot over medium-high heat.

Add 1 tablespoon of olive oil and the diced white onion to the pot. Cook for 1 minute.

Then, add the Arborio rice. Toss to combine, and cook until rice is lightly toasted.

Add the chicken stock, and bring to a boil. Remove the pot from heat, and cover with aluminum foil.

Place the pot in a preheated oven at 350°F for 15 minutes. When finished, remove it from oven and let it rest at room temperature (still covered) for 5 minutes.

Place the ground chorizo and 1 tablespoon of olive oil in a large skillet, and brown the beef over medium heat.

When the chorizo is fully cooked, add the cooked rice, heavy cream, and manchego cheese.

Season with kosher salt and freshly ground black pepper.

Cook for 3-5 minutes until the liquid has been absorbed by the rice.

Add the chives, and remove the skillet from heat.

Spread the mixture flat on a sheet tray, and place it in the refrigerator to fully cool.

Preheat your fryer to 350°F.

When the mixture is completely cooled, scoop it into balls using an ice cream scoop or tablespoon.

Place three bowls on the table. Fill the first bowl with the flour, the second bowl with the whipped eggs, and the third bowl with the panko bread crumbs.

Place the balls in the flour mixture, then dip it in the bowl of eggs, and then in the bowl with the panko bread crumbs.

You may have to reshape them into ball form after coating them with flour, eggs, and bread crumbs.

Place the balls into a preheated fryer at 350°F, and cook for 2-3 minutes.

Season with kosher salt.



Place the minced shallots and garlic with 1 tablespoon of olive oil in a medium-sized skillet over medium heat. Cook for 2 minutes.

Then, add the tomato paste. Cook for an additional 1 minute.

Add the balsamic vinegar, cumin, tomatoes, sugar, and red pepper flakes. Continue to cook for 8-10 minutes or until all liquid has reduced.

Toss in fresh basil, and season with kosher salt and freshly ground black pepper.



Place the tomato jam on a plate. Top with the chorizo risotto croquettes.

Garnish with green onions.

Serve, and enjoy!

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