Name: Crocchette di Riso (Rice Croquettes)
Yield: Makes about 12
Ingredients: Peanut oil for deep frying; ¾ cup dry bread crumbs; Grated nutmeg to taste (optional); Salt and freshly ground pepper to taste; ½ cup Chicken Stock; 1½ cups water; 1 cup Arborio rice; 5 tablespoons freshly grated Parmesan cheese; 1 large egg

Preparation info

Makes about
12

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

These are a nice addition to a good fritto misto, but I also like to serve them as an accompaniment for meat or chicken. They can be stuffed with a little cube of mozzarella or embellished with toasted pine nuts or chopped fresh herbs.

Ingredients

1½ cups water
½ cup Chicken Stock
1

Side dish

Method

Heat the water and stock to boiling in a medium saucepan. Add the rice and cook covered over very low heat until all the liquid is absorbed, 15 to 20 minutes. The rice should be a little wet and sticky. Stir in the egg and Parmesan. Season to taste with salt, pepper, and nutmeg. Spread the mixture on a baking sheet and cool in the refrigerator.

Roll the rice mixture into