Cheesy rice croquettes, a delicious recycling recipe perfect for any occasion. Although it is meant to use up leftover risotto, we intentionally make extra rice just to prepare this recipe.
We used ARTICHOKE RISOTTO IN A PRESSURE COOKER for this recipe, but you can use any kind of leftover risotto, with vegetables, meat, or even plain with parmesan.
Inside the croquette, you’ll find a soft cheese center, a real delight for the palate.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 pieces of 2-3 oz each
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Cheesy Rice Croquettes:
- 300 g leftover risotto
- 1 medium egg (at room temperature)
- 3 tablespoons grated parmesan cheese
- 1 tablespoon breadcrumbs (if necessary)
- to taste fine salt
- 6 cubes classic or smoked provola (or other melting cheese)
- to taste breadcrumbs
- to taste seed oil (for frying)
Tools for Cheesy Rice Croquettes:
- 1 Saucepan
- 2 Plates
- 1 Spoon
Steps for Preparing and Cooking Cheesy Rice Croquettes:
In a bowl, place the leftover risotto (it should be at room temperature), add the room temperature egg, the grated parmesan cheese (if you prefer a milder flavor, use grated grana cheese) and the salt, mix well to obtain a homogeneous mixture.
If the mixture seems too soft, add some breadcrumbs.
Place some breadcrumbs on a plate.
Take a spoonful of rice mixture, place it in the palm of your hand, flatten it slightly with a spoon, and add a piece of regular or smoked provola if you prefer stronger flavors, cover with more rice mixture and shape into a croquette with an elongated shape.
Repeat the same process with all the available mixture. If you prefer, you can make smaller croquettes to serve with an aperitif.
Roll the croquettes in breadcrumbs, making sure they stick well (even without the egg, the coating becomes nice and crunchy and doesn’t break during cooking).
In a saucepan, add seed oil, when it’s hot, fry the croquettes a few at a time until they are nicely golden, then drain them and place them on a plate with absorbent paper to remove excess oil.
Serve immediately.
Tips:
Depending on the number of croquettes you need to make, double or triple the amount.
