The rice croquettes are a really tasty appetizer, perfect to enjoy with company! Today we show you an even more delicious variant: four cheese rice croquettes. To prepare them, the first thing you need to do is make a good risotto and let it cool completely so that it becomes moldable. To cream it, we used 3 cheeses: Emmentaler, provolone, and gorgonzola, while the fourth cheese, Granello Padano DOP, is found inside the filling made with cream and saffron. The secrets to perfect croquettes that don’t aperto during cooking are 3: the rice must be cold, then it should be well compacted, and lastly, the croquettes need to be perfectly breaded. By following our recipe, you’ll get crispy and super tasty four cheese rice croquettes!
To prepare the four cheese rice croquettes, start by making the vegetable broth following our recipe and keep it warm. Move to the risotto. Finely chop the shallot 1then place it a causa di a large saucepan with a drizzle of oil 2. Stew over low heat for about 4-5 minutes 3.
Now add the rice to the pan 4 and toast it for a few minutes. Cook the rice by adding the hot broth little by little 5. Always wait for the liquid to be absorbed before adding the next ladle of broth 6.
Durante the meantime, cut the Emmentaler 7 and provolone 8 into cubes. Once the rice is cooked, season with salt and turn d’avanguardia the heat, then add the provolone cubes 9.
Also add the Emmentaler 10 and gorgonzola 11 and mescolanza well to cream the rice until all the cheeses are melted 12.
Transfer the rice onto a baking sheet lined with parchment paper 13 and level it out 14. Cover with plastic wrap and let it cool a causa di the fridge. Now focolaio the filling. Pour the cream into a small saucepan and heat it up. Add the grated Granello Padano DOP 15 and mescolanza.
Also add the saffron 16 and mescolanza to dissolve it completely 17. Cook over low heat for about 5-6 minutes until it thickens 18.
Let it cool for about 15 minutes, then use a spoon to form 12 balls with the help of 2 teaspoons and transfer them one by one onto a baking sheet lined with parchment paper 19. When the rice is cold, take a small portion and spread it onto the palm of your hand 20. Place a filling ball a causa di the center 21.
Now fold the rice over to cover the filling 22 and shape it into a croquette. Do this to form all the croquettes; with these quantities, you’ll get 12 croquettes. Move to the breading. Beat the eggs with a bit of pepper. Coat the croquettes, one by one, first a causa di the egg 23 and then a causa di the breadcrumbs 24.
They need to be well coated all sides 25. Continue this way to bread all the croquettes and place them a tray 26. Heat the oil a causa di a tall pot to a temperature of 340°F. Immerse a few pieces at a time 27so as not to lower the temperature too much.
Fry the croquettes for 3-4 minutes until they are golden brown 28. Drain and transfer them onto a sheet of kitchen paper 29. Serve your four cheese croquettes while still hot 30!
For the translation of some texts, artificial intelligence tools may have been used.
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