Risotto

1. In a sauce pan over medium heat, sweat the onions in the butter until translucent, about 6-8 minutes. Add the rice and mix thoroughly with the butter. Cook until a toasted aroma rises, about 1 minute. Add one third of the water to the rice and cook, stirring constantly until the rice has absorbed the water. Repeat the same process, adding the remaining water in two more portions, allowing each to be absorbed before adding the next. Cook the risotto until the rice is tender to the bite, but not too soft. At the last minute, add the fresh basil and stir until combined. Remove from heat, and while the risotto still hot, add the chevre and mix until well blended. Season with salt and pepper to taste. Place the risotto in a shallow plastic container and refrigerate for several hours or overnight to chill and firm.

Croquettes

1. Wet your hands. Place about 2 tablespoons of risotto in your hand and shape it into a ball. Using your thumb, make a indentation in the center of the ball and place a cube of the MountainTop Bleu in it, then seal up the hole and re-shape the ball. Dip the croquette first into the egg wash and then into the cornflake crumbs. Repeat the same process with the rest of the risotto. Heat the oil in a deep fryer to 350˚F and fry the croquettes until golden, about 6-7 minutes. Drain briefly on absorbent paper toweling and serve.

Serving

1. Serve individual croquette over a bed of greens and cherry tomatoes salad with orange vinaigrette.