Italian Rice Croquettes Food

RICE CROQUETTES

Steps:

• In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

ITALIAN RICE CROQUETTES

Steps:

• Soften onion in the heated butter. Add rice. Sauté until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
• Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
• NOTE: I use a deep fryer and canola oil. Personal preference.

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO

Steps:

• Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
• Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
• Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

RICE CROQUETTES WITH RAGù AND FONDUE (ARANCINI)

Steps:

• In a large sauté pan, heat olive oil. Add onion and saut� until softened. Add pork and sautéuntil lightly browned, about 5 minutes. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes. Season with salt and pepper to taste, and set aside until completely cool. (Mixture may be transferred to a covered container and refrigerated overnight.)
• In a double boiler or saucepan set over a pan of simmering water, combine cheese and broth. When cheese is melted, whisk mixture until cheese and broth are combined and smooth. Gradually whisk in the flour until there are no lumps. Whisk in the egg yolks one at a time. Remove from heat and set aside.
• Place a wide, deep saucepan over medium-low heat, and add 5 1/2 tablespoons oil. Add onion and sauté until tender. Add tomato paste, saffron, nutmeg and 9 cups water. Stir in rice and season with salt and pepper to taste. Cover and cook, stirring occasionally, until rice is tender and water is completely absorbed, about 20 minutes. Spread rice across two large baking sheets, and allow to cool completely.
• Using wet hands, shape a croquette with a little less than 3/4 cup of rice in one hand and form a thick concave patty. Put 1 heaping tablespoon ragù in center, and with the other hand gently work rice around ragù to form a ball 3 inches in diameter. Set aside on a baking sheet, and repeat with remaining ragù and rice.
• Fill a saucepan or deep fryer with olive oil to a depth of at least 3 inches. Place over medium-high heat. Meanwhile, in a small bowl, combine flour with just enough water to make a wet paste the consistency of a light batter. Dip each croquette in batter and return to baking sheet. Fill another small bowl with breadcrumbs, and set aside a clean baking sheet. Dip all croquettes in breadcrumbs and place on baking sheet.
• Return double boiler to medium heat to reheat fondue. Meanwhile, deep fry croquettes just until golden brown on outside, then transfer to paper towels to drain. To serve, spoon a portion of fondue into a shallow soup dish, and gently lay three croquettes on top. Garnish with a sprig of rosemary, and serve immediately.

RICE CROQUETTES

Steps:

• Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
• Set aside to cool some.
• Put the rice in a bowl.
• Beat the egg and add to the rice.
• Add enough of the cooled white sauce so you can handle it.
• Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
• Put in refrigerator for a few hours to set, if you have the time.
• Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
• Take out and drain on paper towels (Grammy used a brown paper bag).
• Serve with butter and salt.

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.

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.