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Risotto croquettes

or Arancini

Risotto croquettes

Preparation : 30 min Resting : -
Cooking : 30 min Equipment :
Difficulty :
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Serves 4 :
175 Arborio rice for risotto
or unrinsed short-grain rice
1 onion, peeled and chopped
1 egg
75 ml white wine
1 chicken or vegetable stock cube
125 g mozzarella, drained, dried, diced
50 g grated parmesan
20 g butter
1 tbsp olive oil
Salt and pepper
Oil for frying
Batter
1 egg
50 g plain flour + 20g
50 g breadcrumbs
Salt and pepper
1Cook the chopped onion in a deep frying pan with 10g of butter and the olive oil until it becomes translucent. Add the rice and stir until it, too, becomes translucent. Pour in the wine and cook over a low heat until it is absorbed by the rice. Dissolve the stock cube in 400ml of hot water, then add this liquid to the rice, a third at a time, until all the liquid is absorbed.
2Remove from the heat and add 10g of butter and 25g of parmesan to the rice. Cover and leave until the rice is lukewarm. Beat the egg, then mix thoroughly with the mozzarella and the remaining 25g of parmesan, together with a little salt and some pepper. Spread the lukewarm rice out on a flat dish and leave to cool.
3Lay a sheet of aluminium foil over your work surface and dust with 20g of flour. With damp hands, make 8 balls of rice, each the size of a mandarin orange. Hollow out the centre and fill with the egg + mozzarella mixture using a teaspoon. Reshape the balls, pushing the edges together to seal in the stuffing. As soon as each one is finished, place it on the floured surface, leaving plenty of space between each one.
4Tip the breadcrumbs into a small bowl. In another bowl, beat the egg with salt and pepper and a tablespoon of water. Put the remaining 50g of flour in a third bowl. Roll the croquettes in the flour, then the eggs and finally the breadcrumbs. Heat the Deep Fryer to 180°C. Cook in small batches until golden brown for about 7 minutes, turning them over halfway through. Drain them in the basket, then on kitchen paper. Keep warm while frying the remaining batch(es). Serve hot.

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