Preparation Time: 10 min.
Cooking Time: 20 min.
Portions: 5 - 10
These rice croquettes are a delicious appetizer perfect to use leftover risotto and turn it into greedy and irresistible rice balls. You can choose to stuff the croquettes with cheese that will enrich them with a soft and stringy heart, or keep them natural, they are still delicious.
400 g saffron risotto
mozzarella or scamorza cheese
It is difficult to establish the doses for this recipe, it depends on the amount of risotto you have available. As a guideline, with a dose of saffron risotto equal to about 400 grams you will need 1 egg, an egg yolk, 3 tablespoons of Parmesan cheese and a couple of mozzarella.
However, rice croquettes are the typical recipe whose ingredients are dosed 'by eye', we could say. If the dough is too thick, add 1 egg, if it is too soft a little more Parmesan or breadcrumbs.
In this recipe the rice croquettes have a soft heart, we added mozzarella to the center of each rice ball, they are still excellent even without filling and, in any case, use the cheese you prefer or have available, scamorza, caciocavallo , guviera or mozzarella.
The rice balls are fried, so we offer them as a tasty appetizer, easy to prepare and zero waste, we recommend them to reuse the leftover risotto, or remember to abound the next time you cook the saffron risotto.
To start you will need to have leftover saffron risotto available. in a bowl add an egg and a yolk and 3 tablespoons of Parmesan.
Salt, pepper and knead the dough with your hands, it must be soft but compact to be able to form meatballs. Arrange a few cubes of mozzarella or cheese of your choice in the center of each meatball.
If you do not want to add cheese, immediately pass the meatballs in the breadcrumbs. Fry the rice croquettes in boiling oil. Drain them and let them lose the excess oil on a plate lined with absorbent paper for fried food. Serve the rice balls while still hot and with a delicious stringy filling.