Rice Mozzarella Croquettes Recipes

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:

• 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:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• 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:

• 1. Bring stock (about 5 1/2 cups) to a simmer in saucepan. Keep warm over very low heat. In a heavy fry pan heat the olive oil (1/4 C) over medium heat, add the onion and saute about 3-4 minutes, add the rice and coat rice well with the oil in pan, saute rice about 3-4 minutes. Add the wine and stir until rice absorbs all the wine.
• 2. Add the warm stock to the "wine-rice" a little at a time, stiring it in well but gently after each addition. Wait until rice absorbs the stock before adding in next addition of stock. Once rice is tender, (but still somewhat firm)after cooking for about 20-25 minutes ...remove from heat, add in the butter and 1/4 cup of reserved stock... and then season with salt and pepper. Spread the creamy rice mix out on a cookie sheet to cool. Once cool, scrape the rice into a bowl, add 2 of the eggs to the rice mix and blend in the parmesan cheese.
• 3. Place about a 1/4 cup of rice in palm of hand, pack like a meatball and flatten slightly into an oval shape making an a indentation to place 2-3 pieces of the cubed mozzarella into. Take another spoon of rice and be sure that the rice is packed all around the cheese, this time packing the "rice meatball" tightly and forming into an oval cylinder shape. Set aside and continue making oval cylinders with the remainder of the rice and mozzarella.
• 4. In a shallow bowl, beat the remaining 2 eggs, place flour and breadcrumbs into 2 seperate shallow bowls or pie plates. Coat each rice oval with the flour, then the egg wash and then the breadcrumbs in that order. Set aside.
• 5. Heat about 1 inch of oil in a heavy pan to 350-375 degrees....you must be careful not to let oil go below 350 degrees OR above 400 degrees!!!! Use a deep fry thermometer to keep an eye on the oil temp. Fry rice ovals a few at a time until golden brown 3-5 minutes. Transfere fried ovals to paper towels to drain, then keep warm in 200 degree oven while finishing frying up the remainder of the croquettes. Serve immediately as is.... or with a side of sweet and sour or warm marinara dipping sauce!! YUM!!!

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:

• 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.