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Crocchette di Riso (Rice Croquettes)

Servings: 15-20 croquettes
Print Recipe

Ingredients
  

  • 2 ½ cups (500g) Carnaroli or Arborio rice
  • 2 eggs 
  • 1 ½ cups (150g) aged pecorino and Parmigiano Reggiano cheese, grated
  • 2 tbsp (30g) finely chopped parsley
  • Salt and black pepper to taste
  • Olive oil for frying (amount as needed)

Instructions
 

  • Cook the Rice
    Begin by cooking 2 ½ cups(500g) of Carnaroli rice in salted boiling water according to the package instructions. Cook until al dente, then drain and let it cool.
  • Prepare the Mixture
    Ina large mixing bowl, combine the cooled rice, 2 eggs, 1 ½ cups (150g) of grated pecorino and Parmigiano Reggiano cheese, and 2 tbsp (30g) of finely chopped parsley. Season with salt and black pepper to taste. Mix well until all ingredients are thoroughly combined.
  • Shape the Croquettes
    Once the mixture is well blended, take a handful of the rice mixture and shape it into small cylinders with rounded edges. Place them on a tray lined with parchment paper.
  • Fry the Croquettes
    Ina deep skillet or frying pan, heat enough olive oil over medium heat. Once the oil reaches about 180°C to 185°C (356°F to 365°F), carefully add the croquettes in batches, being sure not to overcrowd the pan. Fry until golden brown and crispy on all sides. Use a slotted spoon to remove the croquettes and drain them on paper towels.
  • Serve and Enjoy
    Arrange the Crocchette di Riso on a serving platter and serve hot.