Rice Croquettes Recipe Recipe 465

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

Steps:

• Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
• Separate 1 egg and reserve the yolk.
• In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
• Whisk two eggs in a medium bowl.
• Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
• Roll, roll, roll your risotto into balls.
• One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
• Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
• When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
• The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
• Remove the risotto balls to paper towel-lined plates.

Steps:

• In a large sauté pan, heat olive oil. Add onion and saut� until softened. Add pork and sautéuntil lightly browned, about 5 minutes. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes. Season with salt and pepper to taste, and set aside until completely cool. (Mixture may be transferred to a covered container and refrigerated overnight.)
• In a double boiler or saucepan set over a pan of simmering water, combine cheese and broth. When cheese is melted, whisk mixture until cheese and broth are combined and smooth. Gradually whisk in the flour until there are no lumps. Whisk in the egg yolks one at a time. Remove from heat and set aside.
• Place a wide, deep saucepan over medium-low heat, and add 5 1/2 tablespoons oil. Add onion and sauté until tender. Add tomato paste, saffron, nutmeg and 9 cups water. Stir in rice and season with salt and pepper to taste. Cover and cook, stirring occasionally, until rice is tender and water is completely absorbed, about 20 minutes. Spread rice across two large baking sheets, and allow to cool completely.
• Using wet hands, shape a croquette with a little less than 3/4 cup of rice in one hand and form a thick concave patty. Put 1 heaping tablespoon ragù in center, and with the other hand gently work rice around ragù to form a ball 3 inches in diameter. Set aside on a baking sheet, and repeat with remaining ragù and rice.
• Fill a saucepan or deep fryer with olive oil to a depth of at least 3 inches. Place over medium-high heat. Meanwhile, in a small bowl, combine flour with just enough water to make a wet paste the consistency of a light batter. Dip each croquette in batter and return to baking sheet. Fill another small bowl with breadcrumbs, and set aside a clean baking sheet. Dip all croquettes in breadcrumbs and place on baking sheet.
• Return double boiler to medium heat to reheat fondue. Meanwhile, deep fry croquettes just until golden brown on outside, then transfer to paper towels to drain. To serve, spoon a portion of fondue into a shallow soup dish, and gently lay three croquettes on top. Garnish with a sprig of rosemary, and serve immediately.

Steps:

• In a mixing bowl combine the rice, flour, and butter.
• Stir in the eggs, cheese, Cayenne, and salt.
• Shape into balls and roll in bread crumbs.
• Fry in hot oil until golden brown-about 2 minutes.
• Serve immediately.