Rice Croquettes With Smoked Ham And Mozzarella Recipes

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:

• In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

Steps:

• Mix all ingredients except oil; let stand 5 min.
• Heat oil in large saucepan on medium-high heat. Add rounded tablespoonfuls of rice mixture, in batches; cook on all sides until browned. Drain on paper towels. Serve warm.

Steps:

• Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
• Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
• Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

Steps:

• Pour the stock into a saucepan and bring to a boil. Reduced the heat to achieve a gentle simmer and maintain over low heat.
• Meanwhile, in a large heavy saucepan over medium heat, melt the butter. Add the rice and stir for 2 minutes to coat. Add a ladleful for the simmering stock and stir constantly. When the liquid is almost absorbed, add another ladleful. Stir constantly and add more stock, a ladleful at a time, when the previous ladleful is almost absorbed. The rice is done when it is firm but tender and the center of each grain is no longer chalky, 20-25 minutes.
• Remove from the heat and stir in the tomato sauce, parmesan, and salt and pepper to taste. Let cool completely, and then stir in the egg yolk, mixing well. In a small bowl, toss together the ham, peas, and mozzarella.
• Scoop up 2 tablespoons of the rice mixture. Using two fingers, make a cavity in the center. Fill it with a little of the ham mixture. Finish shaping the rice by hand to make a croquette the size of a large chicken egg. Roll in bread crumbs to coat completely. Repeat with the remaining rice and filling.
• In a saucepan, pour in oil to a depth of 3 inches (7.5 cm) and heat to 350 F on a deep-frying thermometer, or until a bit of bread turns golden within moments of being dropped into the oil. Add croquettes, a few at a time, and fry, turning them to cook evenly, until deeply golden, 3-5 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately.