Cheese Filled Rice Croquettes Recipes

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.

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.

Steps:

• In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
• Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
• Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
• Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

Steps:

• Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
• Separate 1 egg and reserve the yolk.
• In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
• Whisk two eggs in a medium bowl.
• Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
• Roll, roll, roll your risotto into balls.
• One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
• Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
• When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
• The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
• Remove the risotto balls to paper towel-lined plates.

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.

Steps:

• In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
• Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
• Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
• Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

Steps:

• Sauté onions and mushrooms in oil until onions are light golden and translucent.
• Combine all ingredients except rolling mixture.
• Chill rice mixture.
• Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs.
• Fry, turning so all sides brown.

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Steps:

• In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
• Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
• Coat the rice balls in the remaining bread crumbs.
• Preheat oil in a pot to 350˚F (170˚C).
• Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
• We recommend serving with marinara sauce.
• Enjoy!

Steps:

• Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
• Shape into croquettes.
• Dip into crumbs, beaten egg, and crumbs again.
• Chill.
• Fry in deep fryer or deep pot with oil.
• Drain.