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Rice Croquettes with Provola and Cooked Ham

17/11/2023

Rice croquettes with provola and cooked ham are a delicious variation of the classic Sicilian arancini. It is a dish that combines the creaminess of melted cheese with the delicate flavor of ham. Let’s see how to prepare them.

Ingredients

  • 300 g of risotto rice (e.g. Arborio, Carnaroli)
  • 1 liter of vegetable broth
  • 100 g of provola (or mozzarella), diced
  • 100 g of cooked ham, diced
  • 50 g of grated Parmesan cheese
  • 2 eggs
  • Bread crumbs as needed
  • Flour as needed
  • Oil for frying
  • Salt as needed
  • 1 sachet of saffron (optional)
  • Butter (a knob for creaming the risotto)

Preparation

  1. Start by preparing a classic risotto. Toast the rice in a saucepan with a drizzle of oil or a knob of butter. Once the rice is toasted, start adding the hot vegetable broth, one ladle at a time, allowing the liquid to be absorbed before adding the next.

  2. If you wish, you can dissolve a sachet of saffron in a ladle of broth and add it to the rice to color and flavor it.

  3. Continue cooking, adding broth when necessary, until the rice is al dente. At the end of cooking, add the grated Parmesan and cream with a knob of butter to make the risotto creamy. Let it cool down.

  4. Once the rice has cooled, take a small amount and flatten it on your hand. Place a piece of provola and cooked ham in the center. Close the rice around the filling, forming a ball or an oval shape, to create the croquettes.

  5. Dip each croquette in flour, then in beaten egg, and finally in bread crumbs to coat it well.

  6. In a skillet, heat plenty of oil for frying. When the oil reaches the right temperature, fry the croquettes until they are golden brown and even.

  7. Remove them from the oil and let them drain on paper towels to remove excess oil.

Did you know?

These croquettes are perfect to be served as an appetizer or as finger food on festive occasions. In Sicily, arancini are iconic and can come with a variety of fillings, from ragù to alla norma, often featuring a buttery version with ham and mozzarella. The trick for perfect croquettes is a slightly drier risotto than usual and a well-executed breading that seals the flavors during frying.

Rice Croquettes with Provola and Cooked Ham