Chorizo and Manchego Croquetas

Ingredients

• 6 cups (48 fl. oz./1.5 l) chicken broth
• 3 Tbs. (2 1/2 oz./75 g) unsalted butter
• 2 Tbs. extra-virgin olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
• 2 tsp. pimentón
• 1/2 cup (4 fl. oz./125 ml) white wine
• 1 cup (4 oz./125 g) grated Manchego cheese
• 1/4 cup (2 fl. oz./60 ml) heavy cream
• 2 Tbs. fresh lemon juice
• 6 oz. (185 g) cured chorizo, cut into 1/8-inch (3-mm) cubes
• Kosher salt and freshly ground pepper
• 2 cups (2 1/2 oz./75 g) panko
• 3/4 cup (4 oz./125 g) all-purpose flour
• 3 eggs, lightly beaten
• Canola oil for frying

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