Baked Rice Croquettes

Name: Baked Rice Croquettes
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 26
Ingredients: Carnaroli rice 2 ½ cups; Shallot 2.8 oz; Extra virgin olive oil 2 ¼ tbsp; White wine 3.5 oz; Water 4 ¼ cups; Carrots 0.8 cup; Celery ¾ cup; White onions 1.3 cups; Ground black pepper 4 ¼ tsp; Breadcrumbs 1 ½ cup; Eggs (medium) 4; Fine salt to taste; Prosciutto cotto 7.8 oz; Peas 1 &frac18; cup; Smoked provola cheese 5.3 oz

it es fr de br

178

Calories per serving

Energy Kcal 178
Carbohydrates g 25.9
of which sugars g 1.8
Protein g 7.3
Fats g 4.8
of which saturated fat g 1.67
Fiber g 1.4
Cholesterol mg 44
Sodium mg 239

Difficulty: Easy
Prep time: 60 min
Cook time: 50 min
Makes: 26 pieces
Cost: Very low
Note plus 1 and a half hours for broth preparation

PRESENTATION

If you’re on the hunt for a lighter spin on baked rice croquettes, you’ve gotta try this really, really tasty dish from Lombardy. These croquettes are perfect for anyone craving crispy snacks but wanting to skip the heaviness of frying. Honestly, they bake up to a golden, crunchy perfection, offering a taste that's just as satisfying.

Inside, there’s this delicious mix of tender rice, ham, sweet peas, and melty cheese—so, so good! Up in Northern Italy, especially around Milan, these are a big hit as an aperitivo. And you know what? They are lighter—making them ideal with a drink or two.

The beauty of this rice croquettes recipe is its versatility. And some folks swap the ham for pumpkin and add stracchino cheese. Either way, that moist and cheesy center? Always a winner. For those who love baked arancini but want something less heavy, these baked rice croquettes are spot on. The breadcrumb coating keeps the outside crispy, without the greasy feel of fried food.

In Lombardy, this dish is a favorite as both a snack and party food, so you can whip up a batch for everyone—easy! The classic Italian flavors of ham, peas, and cheese stand out, but there's room to experiment with different fillings or even go vegetarian. Compared to the fried versions or Sicilian arancini, this healthy rice croquettes option offers a lighter choice. I mean, you might want seconds or even thirds.

Whether you’re planning an easy baked rice balls dish for a gathering or just want to try something new on a weeknight, these baked risotto balls are sure to please. They won’t leave you feeling weighed down. For real, they bring a taste of Northern Italy to your table—showcasing the region's knack for making food that's both flavorful and light. Pretty much perfect, right?

INGREDIENTS

178

Calories per serving

Ingredients for 26 croquettes: Carnaroli rice 2 ½ cups (500 g); Shallot 2.8 oz (80 g); Extra virgin olive oil 2 ¼ tbsp (30 g); White wine 3.5 oz (100 g)

for the broth: Water 4 ¼ cups (1 l); Carrots 0.8 cup (100 g); Celery ¾ cup (100 g); White onions 1.3 cups (200 g); Ground black pepper 4 ¼ tsp (10 g)

for the breading: Breadcrumbs 1 ½ cup (200 g); Eggs 4 - (medium); Fine salt to taste

for the filling:: Prosciutto cotto 7.8 oz (220 g); Peas 1 ⅛ cup (180 g); Smoked provola cheese 5.3 oz (150 g)

Preparation

How to prepare Baked Rice Croquettes

To prepare the baked rice croquettes, start by making the broth to cook the rice. Wash, peel, and chop the celery, carrot, and onion 1, place the water in a large pot, add the vegetables and the black pepper 2. Bring everything to a boil and then add the salt. Cover with a lid and cook for about an hour and a half. Once cooked, adjust the salt and strain the broth with a sieve. After this time, peel the shallot and chop it finely, pour the oil into a large saucepan and heat it, then add the chopped shallot 3.

Sauté it for 10 minutes on low heat, adding a ladle of hot broth 4. At this point, add the rice 5 and toast it briefly while stirring. Then, deglaze with 100 ml of wine 6 and continue cooking.

Add broth gradually as the rice absorbs the liquids (it will take about 20 minutes). When cooked, turn off the heat 7. Transfer the risotto to a large baking dish and spread it evenly with a spatula 8; cover the dish with plastic wrap and let it cool 9.

Meanwhile, cut the ham into cubes 10. Steam the peas for 2 minutes 11 and also cut the smoked provolone into small cubes 12.

When the rice is cold, divide it into 26 portions of 50 grams each 13; Take one, flatten it slightly with your hands into an oval shape and fill the center with ham 14, peas, and finally the smoked provolone 15.

Then close the croquettes with the rice, giving them the typical elongated croquette shape 16. Bread the croquettes by first dipping them in beaten egg 17 and then in breadcrumbs. Repeat the same operation by dipping the already breaded croquette in the egg again and then in the breadcrumbs 18.

At this point, place the croquettes on a baking sheet and drizzle with a little extra virgin olive oil 19. Bake in a preheated static oven at 392°F for 30-35 minutes until the croquettes are golden brown 20. Serve the baked rice croquettes hot to preserve their crispness 21.

Storage

It's recommended to consume the croquettes immediately; alternatively, you can freeze them raw.

Advice

To make the croquettes, keep a bowl of room temperature water nearby to rinse your hands after shaping each croquette. You can vary the filling of your baked rice croquettes to taste, perhaps using excellent ragù or simply sautéed greens with a clove of garlic.

For the translation of some texts, artificial intelligence tools may have been used.