Rice croquettes (Polpette di riso)

Rice croquettes (Polpette di riso) | Risotto recipes
Rice croquettes (Polpette di riso) | Risotto recipes

Rice croquettes (Polpette di riso)

Ever cooked too much rice? Well, put the extra rice in the fridge and the day after convert it in delicious croquettes. When I prepare the Parmigiana risotto, I always prepare a lot of it so the day after I can prepare croquettes. Eaten when warm they are lovely but cold they are even better!
2 CROQUETTES PER PERSON AS STARTER
4 CROQUETTES PER PERSON AS SIDE DISH 
5 from 1 vote
Prep Time 30 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

Ingredients
 

  • 450 grams (1lb) Rice from the day before
  • 2 Eggs (medium size)
  • 25 grams (1 oz) Fresh grated Parmesan cheese
  • Some mozzarella balls (diced)
  • A small bowl containing dry breadcrumbs (finely grated)
  • Sunflower oil for deep frying

Instructions

  • Put the rice into a large bowl.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Add 1 egg first and start to mix it with the rice. If the mix looks too dry, then you can add the second egg or just the yolk. What you need is a mix from which you can easily make balls (not too dry, not too loose).
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Stir until all the egg coats the rice.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Now, add the Parmesan cheese and stir thoroughly. At this stage, you are free to add other ingredients if you like (i.e.: ham cut into small pieces – but of course the dish is no longer vegetarian!)
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Delicious!
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Take some of the rice in one hand and put 1 or 2 small mozzarella dices into it. Close the mozzarella inside making a rice ball.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Then, roll the ball in the breadcrumbs.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Flatten the ball, making sure it does not break and that you cannot see any part of mozzarella. The diameter of the disc should be about 4 cm (1 1/2").
    Rice croquettes (Polpette di riso) | Risotto recipes
  • This is what you should have before the deep frying stage.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Heat the sunflower oil and when the oil is hot, put the croquettes into the frying pan.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • After few seconds move the croquettes gently with a spoon to ensure that they do not stick to the bottom of the pan.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • Continue frying for few minutes until the croquettes are golden brown. When ready, remove them from the frying pan and put them into a large dish or bowl lined with some kitchen paper to absorb the excess oil.
    Rice croquettes (Polpette di riso) | Risotto recipes
  • This is the final presentation, where all the croquettes are perfectly cooked.
    Rice croquettes (Polpette di riso) | Risotto recipes
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Risotto
Tried this recipe?Let us know how it was!
Published
Categorised as Risotto

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating