Genoese pesto
Plated lasagna with Genovese pesto and potatoes
20 views
Rice croquettes with a mozzarella filling: an easy, gooey recipe
2 views
Melting croquettes: the pleasure that brings the table together
There are dishes capable of turning an ordinary meal into a moment of pure joy, and rice croquettes are undoubtedly among them. Nothing is more inviting than the contrast between the golden, crispy outer coating and the soft, creamy rice inside, which carefully holds a stretchy mozzarella heart.
These little delights win everyone over, both adults and children alike: they are the ultimate comfort food, able to bring a smile from the very first bite. Whether served as a tasty starter, as the star of an aperitif with friends, or as a delicious surprise for a family dinner, these croquettes bring to the table the simplicity of genuine ingredients transformed into something special. Preparing them is a ritual that feels like home, and watching them turn golden in the pan is just the beginning of what awaits at the first bite: an explosion of flavor that wins anyone over at the very first try.
ingredients
doses for
Adjust the servings: the quantities are updated automatically.
Beef broth
60 cl
Details
Beef broth is a flavorful liquid made by simmering beef bones, meat, vegetables, and herbs. In cooking, it is used as a base for soups, sauces, and risottos, adding depth, richness, and umami. A good broth enhances dishes without overpowering…
Read More
Bread
60 grams of breadcrumbs
Italian extra virgin olive oil
qb per la frittura
preparation
-
1
Cooking:
Sautéing the onion and rice in butter, adding the broth, and cooking covered until fully absorbed.
-
2
Preparation
Mantecatura (Creaming): Once the rice is cooked and dry, remove the pan from the heat. Add the grated Grana Padano and stir well to combine everything.
Cooling: This is the critical step: spread the rice out on a plate or a baking sheet to let it cool completely. It must become cold and manageable so that it doesn't break apart during cooking.
Cutting: While the rice is cooling, cut the mozzarella into 20 small, uniform cubes (dadini), trying not to leave them too moist (if necessary, pat them dry with paper towels).
-
3
Shaping
Shaping: With slightly damp or floured hands, take a handful of cold rice and press it in your palm to form a ball.
Filling: Using your thumb, make an indentation in the center of the ball. Insert a cube of mozzarella.
Sealing: Carefully close the rice over the mozzarella, making sure there are no openings or cracks. The ball must be well sealed so that the cheese does not leak out during frying.
-
4
Breading:
Breading: In a deep plate, mix the breadcrumbs with the chopped parsley. Roll each rice ball in the mixture, pressing gently to ensure the breading adheres well to the entire surface.
Frying: Heat plenty of soybean oil in a deep pan. Submerge 2-3 croquettes at a time. Do not overcrowd the pan to keep the oil temperature consistent.
Browning: Fry until the croquettes are evenly golden brown on all sides.
-
5
Chef’s tip:
The secret to success: remember that all the filling ingredients (rice and cheese) are already “ready” (the rice is cooked, and the mozzarella only needs to melt). Frying is used exclusively to create the crispy outer crust. Once cooked, place the croquettes on kitchen paper towels: this step is essential to remove excess oil and keep the rice shell light and pleasantly crispy when bitten into.
