Rice Croquettes

Rice croquettes, also known as supplì in some regional variants, are a tasty and versatile dish. Here is how to prepare them:

Ingredients

• 250 g of Arborio or Carnaroli rice
• 500 ml of vegetable or meat broth
• 1 small onion, finely chopped
• 50 g of butter
• 100 g of grated Parmesan cheese
• 2 eggs
• 100 g of mozzarella (or a melting cheese of your choice), cut into small cubes
• Breadcrumbs as needed
• Salt to taste
• Pepper to taste
• Oil for frying

Preparation

1. In a large pan, sauté the chopped onion in butter until it becomes translucent.
2. Add the rice and toast it for a few minutes.
3. Pour the hot broth in gradually, stirring constantly and allowing the rice to absorb the liquid before adding more, until the rice is fully cooked (about 18 minutes).
4. Turn off the heat, incorporate the grated Parmesan cheese and let the risotto cool down.
5. Once lukewarm, add one egg to bind the mixture. Season with salt and pepper.
6. Take a portion of the risotto, flatten it slightly in your hand, and place a cube of mozzarella in the center. Close the rice around the cheese, forming an oval or round croquette.
7. In a bowl, beat the remaining egg. Coat the croquettes first in the beaten egg and then in the breadcrumbs.
8. Heat the oil in a suitable pot for frying and fry the croquettes until they are golden and crispy on all sides.
9. Drain them on paper towels to remove excess oil.
10. Serve them hot.

Trivia

Rice croquettes are an ideal preparation to use leftover risotto, turning it into a tasty second course or a finger food for aperitifs. Additionally, the croquettes lend themselves to numerous variations: ingredients such as aromatic herbs, mushrooms, or minced meat can be added to the rice mixture to further enrich the flavor. In Lazio, in particular, you can find the variant called “supplì al telefono,” named for the characteristic “string” of mozzarella that forms when one is broken in half.