Instant Pot Sourdough Risotto Croquettes

Name: Instant Pot Sourdough Risotto Croquettes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ⅔ cup (150 g) sourdough discard, at room temperature; 1 cup (200 g) arborio rice; 9 oz (250 g) cremini mushrooms, finely chopped (about the size of a grain of rice); 1.88 cups (450 ml) vegetable broth; ¾ cup (80 g) Parmigiano-Reggiano cheese, finely grated; 2 tablespoons (30 g) unsalted butter, cold, cut into small cubes; ⅓ small (100 g) yellow onion, finely diced; 2 garlic cloves, minced; ½ cup (120 ml) dry white wine (optional); kosher salt, to taste; freshly ground black pepper, to taste; ⅛ teaspoon (¼ g) freshly grated nutmeg (optional); 2 large eggs, at room temperature; ¼ cup (50 g) all-purpose flour; 1 cup (100 g) panko bread crumbs; 2 cups (500 ml) neutral vegetable oil (for frying)

From the MyKitchenBank Kitchen

Tangy, creamy risotto infused with sourdough discard and studded with golden mushrooms and sharp Parmigiano-Reggiano, cooked fast in the Instant Pot, then formed into croquettes, breaded, and fried until golden and crispy inside. These elegant appetizers bring together the umami depth of mushroom risotto with the subtle sourness of fermented sourdough—perfect for using up your discard while impressing guests.

Prep: 20 min
Cook: 25 min
Wait: 50 min
Total: 1 hr 35 min
Makes: 12 croquettes

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Ingredients

4 servings

For the risotto
⅔ cup (150 g) sourdough discard, at room temperature
1 cup (200 g) arborio rice
9 oz (250 g) cremini mushrooms, finely chopped (about the size of a grain of rice)
2 cups (450 ml) vegetable broth
¾ cup (80 g) Parmigiano-Reggiano cheese, finely grated
2 tablespoons (30 g) unsalted butter, cold, cut into small cubes
⅓ small (100 g) yellow onion, finely diced
2 garlic cloves, minced
½ cup (120 ml) dry white wine (optional)
kosher salt, to taste
freshly ground black pepper, to taste
⅛ teaspoon (0.3 g) freshly grated nutmeg (optional)
For breading and frying
2 large eggs, at room temperature
¼ cup (50 g) all-purpose flour
1 cup (100 g) panko bread crumbs
2 cups (500 ml) neutral vegetable oil (for frying)

Equipment (9)

Instant Pot (6-quart or larger)
Cutting board and chef's knife
Small plates or shallow bowls (3, for breading station)
Large baking sheet or cooling tray
Large heavy-bottomed pot or Dutch oven (at least 3 inches deep)
Candy or deep-fry thermometer
Slotted spoon or skimmer
Paper towels
Parchment paper

Steps

Before you start

Have your sourdough discard at room temperature and active (bubbly)—cold, flat discard will still work but with less tang
Read through the entire recipe so you understand the cooling and chilling timeline
If making the breaded croquettes ahead, plan to freeze them unbaked—they fry best from frozen
Gather all equipment (three bowls for breading, a heavy-bottomed pot for frying, candy thermometer) before you start

1
Prepare mushrooms, onion, and garlic
- On a cutting board, finely dice the mushrooms—aim for about the size of a grain of rice, as they'll break down further during cooking.
- Dice the onion finely and mince the garlic.
- Set each on a separate small plate.
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Ready when: Mushrooms, onion, and garlic are finely chopped
Tip: Finely dice the mushrooms—larger pieces won't get creamy enough in the risotto and will be chewy in the final croquettes.
2
Cook onion and garlic
- Turn the Instant Pot to sauté mode and add the cold butter.
- Once it foams, add the diced onion and minced garlic.
- Cook, stirring occasionally, until softened and fragrant, about 3–4 minutes.
- The mixture should be translucent and smell sweet.
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Ready when: Onion is translucent and smells sweet
Tip: Don't let the garlic brown—it will taste bitter. If it's browning too quickly, reduce the heat to medium.
3
Sauté mushrooms until dry
- Add the finely diced mushrooms to the pot and cook, stirring often, until they release their moisture and it completely evaporates, about 4–5 minutes.
- The mushrooms should be golden brown with no liquid remaining in the pan.
- Season lightly with salt and pepper, then transfer to a small plate and set aside.
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Ready when: Mushrooms are deep golden brown and any released liquid has evaporated
Tip: Cooking the mushrooms separately and removing them now keeps them firm and prevents the risotto from becoming watery. If you cook them with the rice, they'll release moisture that the rice absorbs, making everything mushy.
4
Toast arborio rice
- Add the arborio rice to the hot pot (don't add any liquid yet).
- Stir constantly for 1–2 minutes so the rice is coated in the butter and heats through.
- You should hear a light clicking sound as the rice tumbles.
- The pot should still be on medium-high heat.
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Ready when: Rice is coated in butter and heated through, slight clicking sound
Tip: Toasting the rice seals the grain surface and is essential for creamy risotto texture—it prevents the rice from releasing excess starch and becoming mushy.
5
Add white wine (optional)
- If using white wine, pour it into the pot and stir well, scraping up any browned bits from the bottom.
- Let the wine simmer until it's nearly completely evaporated, about 1 minute.
- (If you prefer, you can skip the wine and move directly to adding broth.)
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Ready when: Wine is mostly evaporated; browned bits are loosened from the pot bottom
6
Add liquid and pressure cook
- Pour in the vegetable broth and add the sourdough discard, stirring well so there are no lumps and the rice is evenly submerged.
- Do not stir again after this point.
- Cancel the sauté function, lock the Instant Pot lid, and set to cook on high pressure for 6 minutes.
- (Arborio rice in an Instant Pot cooks faster than on the stovetop.) After 6 minutes, let the pressure release naturally for 10 minutes.
- Then carefully use the quick-release valve to vent any remaining pressure.
- Open the lid, tilting it away from you to avoid the hot steam.
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Ready when: Rice is creamy and tender with a slight bite (not mushy); most liquid is absorbed
Tip: Don't stir the rice during cooking in the Instant Pot—this releases starch and makes it mushy. Set it and leave it alone.
7
Stir in cheese and mushrooms
- Stir in the reserved cooked mushrooms, grated Parmigiano-Reggiano, and the remaining cold butter.
- Add a pinch of freshly grated nutmeg if desired.
- Taste and season with salt and pepper as needed.
- Note: sourdough discard is often salty, so taste before adding salt.
- The risotto should be creamy and loose right now—it will firm up considerably as it cools.
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Ready when: Cheese and butter are fully melted and incorporated; risotto is creamy
Tip: Don't over-stir—keep the risotto creamy and rich. The creaminess is what holds the croquettes together.
8
Cool risotto on a tray
- Spread the hot risotto onto a large baking sheet or shallow tray in an even layer about ½ inch thick.
- Let it cool to room temperature on the counter, about 15 minutes, then transfer the tray to the refrigerator.
- Chill for at least 30–45 minutes until the risotto is firm enough to scoop and hold its shape.
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Ready when: Risotto is fully chilled and holds together firmly when scooped
Tip: Spread it thin so it cools faster. You can prepare the risotto up to a day ahead and chill it overnight in the refrigerator.
9
Shape risotto into croquettes
- Remove the chilled risotto from the fridge.
- Using a 2-tablespoon (30 ml) ice cream scoop or measuring spoon, portion out the mixture and drop each portion onto a clean parchment-lined tray.
- Wet your hands with cold water and gently roll each portion between your palms into a cylinder or egg shape about 2 inches long and 1 inch in diameter.
- Rewet your hands with cold water between each croquette to prevent sticking.
- Arrange all 12 croquettes on the parchment without touching.
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Ready when: 12 croquettes formed and arranged without touching
Tip: Cold, wet hands are essential—they prevent the risotto from sticking and give a smoother finish. If the risotto is still too soft, freeze for 15 minutes and try again.
10
Set up breading station
- Create a breading station with three shallow bowls or plates in a row.
- In the first bowl, place the all-purpose flour.
- In the second, beat the 2 eggs with a pinch of salt until uniform.
- In the third, spread the panko bread crumbs evenly.
- Have a fresh parchment-lined tray ready for the breaded croquettes.
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Ready when: Breading station set up with three separate bowls
11
Bread the croquettes
- Working with one croquette at a time, roll it in the flour and shake off the excess.
- Dip it into the beaten egg until fully coated, letting excess egg drip back into the bowl.
- Then roll it in the panko, pressing gently so the crumbs adhere completely, paying special attention to the seams and ends.
- Arrange each breaded croquette on the clean parchment-lined tray without touching.
- If you have time, refrigerate the breaded croquettes for 15 minutes before frying.
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Ready when: All 12 croquettes are evenly breaded with no bare spots
Tip: Ensure the seams and ends are fully covered in panko—any exposed risotto will seep oil into the croquette during frying, making it greasy.
12
Heat oil and fry croquettesOven 350°F / 175°C
- Pour the vegetable oil into a large, heavy-bottomed pot (at least 3 inches deep—a Dutch oven works well) to a depth of 2½ inches.
- Heat the oil to 325–350°F (163–176°C), checking with a candy or deep-fry thermometer.
- If you don't have a thermometer, the oil is ready when a wooden skewer or wooden utensil inserted into it produces a steady stream of tiny bubbles.
- Working in 2 batches so you don't overcrowd the pan, carefully add croquettes to the hot oil using a slotted spoon.
- They should sizzle gently and sink slightly before floating.
- Fry for 3–4 minutes, turning occasionally with a skimmer or slotted spoon, until all sides are deep golden brown and the exterior is crispy.
- Transfer the fried croquettes to a plate lined with several paper towels.
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Ready when: Croquettes are deep golden brown on all sides; outside sounds crispy when tapped
Tip: Maintain the oil temperature between 325–350°F throughout frying. If it drops below 310°F, the croquettes will absorb too much oil and be greasy; above 375°F they'll brown too fast and the inside won't heat through. Let the oil temperature recover between batches before frying the next batch.
13
Rest and serve hot
- Let the croquettes rest on the paper towels for 1–2 minutes—they are extremely hot and the interior continues to cook as they rest.
- Serve immediately while they are still warm and crispy, with marinara sauce, garlic aioli, lemon wedges, or on their own.
- They are best enjoyed fresh from the fryer.
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Ready when: Croquettes are still hot but cool enough to handle without burning

Good to know

Tips

Sourdough discard should be active and bubbly for best tang and flavor; old, flat discard will still work but with less complexity and sourness.
The cooling and chilling step is critical—warm risotto won't hold its shape and croquettes will fall apart during frying. Don't skip or rush this step.
For extra-crispy croquettes, double-bread them: coat in flour, dip in egg, roll in panko, then dip again in egg and roll in panko before frying.
If you have an air fryer, you can air-fry the croquettes at 375°F (190°C) for 8–10 minutes, turning halfway through, for a lighter version with much less oil.

Make ahead

Yes. Form and bread the croquettes, then freeze them on a parchment-lined tray until solid (2–3 hours), then transfer to a freezer bag and freeze for up to 2 months. Fry from frozen, adding 1–2 minutes to the frying time.

Storage & reheating

Room temperature: Cooked croquettes are best enjoyed immediately while still crispy. Refrigerator: Cooked croquettes keep for 3–4 days in an airtight container; reheat in a 375°F (190°C) oven for 8–10 minutes until warmed through and re-crisped. Freezer: Unfried breaded croquettes freeze for up to 2 months; fry directly from frozen, adding 1–2 minutes to cooking time.

Substitutions

cremini mushrooms → finely diced zucchini, eggplant, or a mix of cremini and shiitake mushrooms. Zucchini or eggplant adds a different flavor but keeps the same creamy texture when finely chopped. Shiitake adds deeper umami and earthiness.
Parmigiano-Reggiano cheese → Grana Padano or aged Pecorino Romano. Grana Padano is milder; Pecorino Romano is sharper and saltier, so reduce the salt added to the risotto slightly.
sourdough discard → 150 ml milk mixed with 1 tablespoon fresh lemon juice or white vinegar, or use an additional 150 ml vegetable broth. The milk-acid mixture mimics the tang of sourdough. Using more broth gives a neutral flavor but loses the sourdough complexity.
dry white wine → dry white vermouth, additional vegetable broth, or water. Vermouth adds complexity; broth or water is fine but loses the wine's acidity and depth.