Rice croquettes made with some left over rice: easy and delicious.
Yields: 15 
Cooking Time: 30Min 
Diff: Media
- 1 Egg
- Chopped parsley
- Salt
- Black Pepper
- Breadcrumbs + Cornmeal for the coating
Info
Yields: 15 Cooking Time: 30Min Diff: Media
Ingredients
- 500g left over Parmigiana Risotto (cold)- 1 Egg
- Chopped parsley
- Salt
- Black Pepper
- Breadcrumbs + Cornmeal for the coating
Introduction
As for the Riso al salto recipe, these croquettes are made with some left over risotto, in my case Parmesan risotto. This version is very simple, croquettes has no filling of cheese or ham. You can of course fill them with everything you prefer. Being made with just rice, this one should be very rich in Parmesan, parsley and black pepper in order to be tasty!
Directions
A - Prepare the Parmesan risotto and put in the fridge to cool. You can do this passage the day before.
B - Add the chopped parsley and some grated black pepper.
C - Start to make the rice balls and put them on a dish leaving some space between one croquette and the other one. In a small boule beat the egg with a pinch of salt.
D - Roll croquettes into the breadcrumbs mixture and put in the fridge for 30 min. Heat the vegetable oil and when hot put them into the frying pan untile become golden brown. When ready, remove from the frying pan and put them on dish lined with some paper towels to assorb the excess oil. Serve them hot, after sprinkling a pinch of salt on top.
N.B. For a healthy version Place the croquettes on a baking tray lined with some parchment paper and bake at 200 degrees for 15 min or until golden.
