This text is part of the special book Plaisirs
Servings | 30 to 40 pieces
Preparation time | 20 minutes
Cooking time | 35 minutes
INGREDIENTS
For the stuffing
1 shallot
1 kg risotto rice, arborio type
200ml white wine
1 bunch of flat-leaf parsley
3 cloves of garlic
1 egg
200 g grated parmesan
1 pinch of nutmeg
Olive oil
Salt, ground pepper
For the breading
200g flour
6 egg whites
200g breadcrumbs
500 ml to 1000 ml sunflower oil
PREPERATION
Peel and chop the shallot, then sweat it in a saucepan with a drizzle of olive oil.
After two to three minutes, add the rice and cook, stirring, until pearly. Deglaze everything with the white wine and let the liquid evaporate completely. Moisten with 3 liters of water and let reduce. Once all the liquid has been absorbed and the rice is cooked (about 20 minutes), turn off the heat and leave to cool in the pan.
Rinse, dry and chop the parsley. Peel and finely chop the garlic cloves. When the rice is cold, add the parsley, garlic, egg and parmesan. To mix together. Salt, pepper and add the nutmeg.
In three different plates, arrange the flour, the beaten egg whites and the breadcrumbs. Form rice balls (with wet hands to prevent the rice from sticking) and pass them twice in each element, starting with the flour, continuing with the egg whites and ending with the breadcrumbs.
Heat the oil to 190°C (375°F) in a sauté pan (in this case, 500 ml of oil is enough) or in a fryer (you will need 1 litre), then fry the croquettes in it for five minutes, until they turn golden brown. Drain them on absorbent paper before presenting them on a serving platter.
Recipe taken from the book by Mauro Colagreco