Best Rice Mushroom And Cheese Croquettes Recipes

MUSHROOM CROQUETTES

Steps:

• Trim mushroom stems.
• In the container of a food processor, combine 1 pound (about 6 cups) of the mushrooms, the onion and garlic.
• Pulse just until coarsely chopped.
• In a large skillet, heat 1 tablespoon of the oil until hot.
• Add mushroom mixture.
• Cook and stir until mushrooms are tender and most of the liquid has evaporated, about 10 minutes.
• Remove from heat.
• Spoon into a large bowl.
• Stir in 1 1/4 cups of the bread crumbs, the cheese, egg and pepper.
• Form into ten 3-inch long croquettes.
• Place remaining 1/2 cup bread crumbs on a plate or sheet of waxed paper.
• Coat croquettes with bread crumbs.
• Slice remaining 1/2 pound mushrooms; set aside for later use.
• In a large skillet, over medium heat, heat 1 tablespoon of the oil until hot.
• Cook croquettes on both sides until browned, about 5 minutes.
• Meanwhile, in a medium skillet, over medium heat, heat remaining 1 tablespoon oil until hot.
• Add sliced mushrooms; cook and stir until tender, about 5 minutes.
• Stir in spaghetti sauce; cook until hot, about 2 minutes.
• Serve over croquettes.
• Sprinkle with Parmesan cheese, if desired.

RICE CROQUETTES

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.

CHEESE FILLED RICE CROQUETTES

Steps:

• Melt butter.
• Add onion and cook on medium heat until softened.
• Add rice and stir to coat with butter.
• Add 4 cups of stock and cook, stirring until the stock has almost absorbed.
• Continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
• Remove from heat.
• Stir parmesan cheese and eggs into hot rice.
• Season with pepper.
• Spread rice onto a baking tray and allow to cool.
• Divide rice into 18 portions.
• Flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
• Draw edges together to enclose cheese and form into a ball.
• Continue with remainder.
• Roll in breadcrumbs.
• Heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
• Ensure the pot is not overcrowded.
• Serve hot with your favourite tomato sauce.

RISOTTO CROQUETTES: ARANCINI DI RISO

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.

MUSHROOM CROQUETTES

Steps:

• Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
• Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
• Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.

ITALIAN RICE CROQUETTES

Steps:

• Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
• Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
• Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
• Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
• Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
• Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.