Rice Croquettes with Pumpkin and Stracchino Cheese
"Prepare these appetizing rice croquettes with pumpkin and stracchino cheese, perfect as fried appetizers for any occasion! The crispy breading hides a delicate filling - a real delight. Try this vegetarian recipe with pumpkin to surprise your loved ones with delicious homemade rice croquettes!"
Dietary Information
Servings:
- 1
To prepare the rice croquettes with pumpkin and stracchino cheese, first remove the seeds and peel the pumpkin 1, then cut it into half-cm cubes 2. Clean and chop the shallot 3.
- 2
Heat a drizzle of olive oil in a pan, pour in the chopped shallot 4 and let it soften in oil for about 10 minutes over medium-low heat. At this point, deglaze with white wine 5, let the alcohol evaporate and cook over low heat for 5 minutes. Once ready, set the sautéed vegetables aside 6.
- 3
In a saucepan, heat another drizzle of oil, pour in the pumpkin cubes 7 and brown them briefly, then salt, pepper and cook for 15 minutes, adding about 200 g of vegetable broth 8. Meanwhile, boil the rice in 700 g of vegetable broth for 12 minutes 9.
- 4
When the pumpkin is soft 10, pour it into the cooked and drained rice 11, then add the shallot 12 and flavor with marjoram.
- 5
Stir in butter 13 and grated Parmigiano Reggiano DOP 14. Mix to combine everything 15.
- 6
Spread the rice on a large baking sheet 16 and let it cool, then cover with plastic wrap 17 and transfer to the refrigerator to firm up for about an hour. Now prepare the batter: in a bowl, pour the flour and water 18.
- 7
Add a pinch of salt and the egg, then mix with a whisk 19 to obtain a smooth batter without lumps 20. Transfer the stracchino cheese into a pastry bag 21.
- 8
Take the rice from the refrigerator, take a spoonful 22, flatten it to form a disc and squeeze a tuft of stracchino cheese in the center 23. Close the disc by wrapping the cheese with the rice 24.
- 9
Give it a spherical shape 25 and place it on a tray 26. Continue in this way until all the ingredients are used up. Now dip the croquettes in the batter 27.
- 10
Roll them in breadcrumbs 28 so that they adhere well 29. Gradually arrange the croquettes on a tray 30.
- 11
Fry in hot seed oil at 180° 31, taking care to immerse a few pieces at a time so as not to lower the oil temperature. When they are golden, drain 32 on paper towels 33, salt and serve your rice croquettes with pumpkin and stracchino cheese hot!
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