RICE CROQUETTES (SUPPLI' DI RISO)

RICE CROQUETTES (SUPPLI' DI RISO) image

Yield 6 Pieces

Number Of Ingredients 11

2 tablespoons butter.
1 2/3 cups (10 oz/315 g) Arborio rice.
3 generous cups (26 oz/800 ml) broth.
6 tablespoons grated parmesan.
Salt and pepper.
1 egg yolk, beaten.
4 oz (185 g) mozzarella cut into cubes.
4 oz pancetta, cubes.
1 egg, beaten.
1 1/2 cups fine, dry breadcrumbs.
Oil for deep frying.

Steps:

1. Melt butter in saucepan. Add rice and brown for a few minutes over high heat. 2. Meanwhile, bring stock to boil in another saucepan. Add it to the rice a little at a time over medium-low heat. At the end of 15 minutes of cooking, the rice should be very dry. Add the parmesan, adjust seasoning with salt and pepper and turn rice out onto a board to cool. 3. When the rice is cold, thoroughly mix in the egg yolk. Form into balls the size of an egg. (Note: Don't make them bigger than an egg. If they are too big, the outside of the croquettes will brown too much because they need to be cooked longer inside.) Push a hole into the center of each, put in a cube of the mozzarella and the pancetta and close the rice mixture over it. Roll each ball in beaten egg and coat with the breadcrumbs. 4. Heat the oil in a deep fryer until just before smoking. Fry the croquettes until golden brown. Drain well on paper towels. Serve hot, warm or at room temperature.