Crocchette di riso con stracchino
This recipe is very similar to the much more famous arancini. Nevertheless, these deep-fried rice croquettes with a delicious cheese filling are in no way inferior to their "competitors" in terms of taste! This rice dish is a bit time-consuming to prepare – but the effort is more than rewarded by the delicious taste.
Amount
pieces
Ingredients list
- 200 g risotto rice
- 100 g butter
- 1 g saffron
- 1 tsp vegetable broth
- 100 g parmesan cheese grated
- 1 pinch salt
- 1 tbsp olive oil extra virgin
- 120 g stracchino cheese
- 2 eggs
- 1 pinch salt
- breadcrumbs as needed
- sunflower oil as needed
Directions
- First cook the rice in 1.2 liters of boiling salted water for about 15 minutes until the water is completely absorbed by the rice. Then dissolve the saffron in a little hot water with the vegetable broth and add to the cooked rice together with the butter and grated Parmigiano.
- Season with salt and mix everything well, put on a tray, cover with plastic wrap and leave to cool completely for a few hours in the refrigerator.
- Put the stracchino in a bowl and whisk with a fork until a creamy mixture is formed.
- For each croquette, place a tablespoon of rice in the palm of your hand and flatten to make a small hollow. Fill with a teaspoon of "stracchino cream" and cover with another tablespoon of rice. Shape into small balls. Make sure that the filling is completely covered by the rice.
- Whisk the eggs in a bowl. Dip the croquettes in it all around and then roll them in the breadcrumbs.
- Heat sunflower oil in a pot and deep-fry the croquettes in it. Once they are golden brown, take them out, put them on a paper towel and let them drain briefly.
- Finally, arrange on a serving tray and serve hot.Buon appetito!
Calories: 157kcal (8%)Carbohydrates: 6.4g (2%)Protein: 3.3g (7%)Fat: 13.2g (20%)Saturated fatty acids: 4.3g (22%)Cholesterol: 34mg (11%)
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