The Baked Rice Croquettes are delicious. Suitable for dinner for both adults and kids, they can be stuffed in various ways. Considering the school lunch for the #backtoschool of the kids, the choice went to baking, lighter for those who need to spend the afternoon with books.
Other recipes for lunch on the go
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups Carnaroli rice
- 2 cups vegetable broth (salted)
- 1 shallot
- 3 tbsps dry white wine
- 1 1/3 tbsps extra virgin olive oil
- 1 packet saffron
- 1 egg
- 1/2 cup Parmigiano Reggiano DOP (grated)
- 3.5 oz cooked ham
- 3.5 oz scamorza cheese
- 1 egg
- 1/2 cup breadcrumbs
- 1/3 cup flour
- 1 1/3 tbsps extra virgin olive oil
Tools
- Kitchen Scale
- Frying Pan
- Baking Tray
- Parchment Paper
Steps
Heat the broth and keep it on low heat. Pour a bit of oil into a pan with the finely sliced shallot and let it sauté slightly, being careful not to burn it. Add the rice, let it toast, and deglaze with white wine. Add a few ladles of broth and let it cook, adding broth as it absorbs. After 10 minutes, add the saffron dissolved in a ladle of broth and finish cooking. The rice should cook for a total of 16-18 minutes.
Off the heat, add the Parmesan and 1 egg. Mix, adjust the salt, and spread the risotto in a baking dish to cool. Once firm, take portions of about 1.2 oz each with wet hands. Holding them in your palm, stuff them with diced ham and scamorza. Close them, pressing tightly and shaping them round.
Once shaped, roll them first in a light coating of flour, then in beaten egg, and finally in breadcrumbs. Place them on a baking tray lined with parchment paper and drizzle them with a bit of oil. Bake them in a preheated static oven at 375-390 degrees Fahrenheit and cook for 25–30 minutes, turning them halfway through. Serve the Baked Rice Croquettes preferably hot, but they are delightful at room temperature for the kids’ lunch.
