Yellow Rice Croquettes with Stracchino
- Gluten Free
- Vegetarian
- Energy Kcal 157
- Carbohydrates g 6.4
- of which sugars g 0.1
- Protein g 3.3
- Fats g 13.2
- of which saturated fat g 4.34
- Fiber g 0.1
- Cholesterol mg 34
- Sodium mg 138
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Makes: 30 pieces
- Cost: High
PRESENTATION
If you're looking to add a little twist to your appetizer game, these yellow rice croquettes are a must-try. Inspired by the classic Risotto alla Milanese from beautiful Lombardy, these little delights are more than just a nod to tradition. Really good stuff. Picture this: Instead of serving up a bowl of creamy risotto, you roll it into bite-sized balls with a surprise center of creamy stracchino cheese. The moment you bite into one, you’ll be greeted by tender rice and the unmistakable flavor of saffron, leading you to that gooey cheese right in the middle.
Saffron is a staple in Milanese cooking, giving these croquettes their bright color and familiar aroma. I mean, sometimes, folks like to mix it up by adding pumpkin for a sweeter vibe, but the stracchino cheese keeps things moist and smooth, making these Italian rice balls really be different. Pretty much. Across Northern Italy, these stracchino cheese croquettes are a popular choice at gatherings, whether it’s a casual party or a big family dinner. They boast a crispy outer shell, thanks to frying, while the inside remains soft and full of flavor.
Though some might call them arancini, these saffron rice croquettes are uniquely Milanese, celebrating the saffron and creamy cheese filling. And here's the thing, the versatility is part of the charm—try tossing in some pumpkin for a different taste, or stick with the recipe if you adore the traditional flavors. Seriously good. With their golden hue and rich aroma, these fried risotto balls are sure to impress, blending tradition with a playful touch in every bite. Whether you're serving them up at a party or just enjoying a quiet evening at home, these croquettes bring a taste of Northern Italy's culinary heart to your table, making every occasion a little more special. And look, can't go wrong.
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INGREDIENTS
- Ingredients for about 30 pieces
- Vialone nano rice 1 cup (200 g)
- Saffron threads 0.1 tsp (0.3 g) - (1 package)
- Vegetable broth to taste
- Butter 7 tbsp (100 g)
- Parmigiano Reggiano PDO cheese 1 cup (100 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- For the filling and frying
- Stracchino cheese 4.25 oz (120 g)
- Eggs 2
- Panko to taste
- Fine salt to taste
- Sunflower seed oil to taste
How to prepare Yellow Rice Croquettes with Stracchino
To prepare the yellow rice croquettes with stracchino, start by infusing the saffron. Place the threads in a small bowl and cover them with a bit of hot Vegetable broth 1: the same broth you will use to cook the risotto. Then stir 2 and cover with plastic wrap. This way, the threads will release their color and aroma 3.
In a saucepan, heat a drizzle of oil, and when the base is hot, add the rice grains 4. Toast well for a couple of minutes, stirring continuously 5. It's time to start cooking. Wet the rice with the hot broth, adding a ladle whenever it's about to dry; stir occasionally 6.
Season with salt and halfway through cooking, add the saffron infusion 7 and mix well 8. Continue cooking, and when it reaches the end, turn off the heat 9.
Add the butter 10 and grated cheese 11 and stir 12.
Transfer the mixture to a tray 13 and spread it evenly. Cover with plastic wrap and let it cool in the fridge for at least 30 minutes 14. When the rice is well compacted and cold, take it out and take pieces of about 1 oz each 15.
Make a small hollow in the middle and place on a tray with parchment paper 16. Continue this way until you have about 30 pieces 17. In a bowl, work the stracchino with a spoon 18.
Then transfer it to a piping bag 19. Start squeezing some stracchino into the center of the hollows 20, and when you're done, proceed to close them. Join the ends 21.
Closing the heart well in the middle 22 and form a ball 23. Continue this way until all the balls are formed 24.
Dip one ball at a time first in the beaten eggs 25 and then in the panko 26, and when they are all ready, cook them. Immerse a few pieces at a time in deep hot oil at 284°F (check the temperature with a kitchen thermometer) 27.
As soon as they are golden 28, drain the croquettes directly on absorbent paper and continue cooking all the others 29. Here are your yellow rice and stracchino croquettes ready, salted on the surface and bon appétit 30!