Lemony Risotto Croquettes

Bring 1 quart water to a simmer in a 3-quart pan with a tight-fitting lid.

Melt the butter in a 10-inch skillet over medium-high heat. When sizzling, add the scallions and cook, stirring frequently, for about 1 minute.

Add the rice, turn to coat with butter, and cook for a minute or two. Stir in 1/2 tsp salt.

Add the rice to the simmering water. Cover and cook over low heat for 16 minutes.

Remove the lid. If there's still water present, cook it off.

Stir in the lemon zest, parsley, pepper, and cheeses. Allow the rice to cool in the pan.

Stir in one of the eggs.

Using a 1/3-cup measure, scoop out the rice and shape into oval croquettes.

Whisk the remaining eggs in a pie pan. Put the bread crumbs in another pie pan.

Using your left hand, dip each croquette into the egg mixture; then using your right hand, roll it in the crumbs to coat. Set aside on a tray covered with waxed paper.

When ready to eat, preheat the oven to 300°F if planning to hold them.

Generously coat 2 wide skillets with olive oil. When hot, add the croquettes and cook over medium heat, gently turning to brown all over, 5 to 7 minutes.

Transfer croquettes to a plate and set in the oven while you sauté the vegetables.

Heat half the butter until foaming in a wide sauté pan. Add all the slivered vegetables, sprinkle with salt, and sauté over high heat for about 1 1/2 minutes.

Add the lemon juice and remaining butter, shuffling the pan over the heat so they combine into a sauce. Add the herbs.

To serve, divide the vegetables among warm plates, then arrange the croquettes attractively on top, allowing 3 per serving.