Rice Recipes

Asparagus and Mushroom Risotto

Asparagus Risotto: It's Easier Than You Think!

The Best Mushroom and Spinach Risotto Recipe

Butternut Squash and Sausage Risotto; foggy mornings

Arancini Di Riso

Eggplant Risotto - The Plant Based School

Cooking the Episode: How to Make Arancini Like Stanley Tucci in Searching for Italy

One Pan Dish - Creamy Asparagus Rice - Mom Endeavors

Creamy Mushroom Risotto with Truffle Oil — Marley's Menu

Porcini Mushroom Risotto (Risotto ai Funghi)

Sicilian Arancini

Sicilian Rice (Arancini) Casserole

Riso al Forno

444K views · 23K reactions | 🇮🇹NONNA’S RICE CROQUETTE 🇮🇹 💛INGREDIENTS💛 1 kg of Arborio rice 2 potato’s chopped in large wedges 2-3 cups of vegetable oil for frying 4 eggs 4 egg yolks 1 cup of grated Parmesan 15 grams of chopped Parsley Salt & Pepper 750 grams of breadcrumbs 🧡DIRECTIONS🧡 1. Boil a large pot of salted water for the rice and a smaller pot of salted water for the potatoes (seperate). 2. Once the water starts boiling in the large pot- add in your Arborio rice and stir through. Once water starts boiling in smaller pot- add your potatoes and let them cook also. 3. Let the rice cook until the water starts to become thick and starchy and making sure you cook the rice until it’s soft, not al dente. 4. When your rice is ready drain the water and add to any dish and let it cook down until it reaches a warm temperature- the rice cannot be still hot. 5. While the rice is cooling down drain your potatoes once they are ready.. Let them cool down for about 5 minutes. 6. Once the rice is ready add your potatoes to a potato ricer and mash them in the rice mixture. 7. Then add in your parsley, Parmesan cheese, 4 eggs, 4 egg yolks & cracked pepper. 8. Mix it through with hands for best result and combine completely. 9. Add a little vegetable oil to a bowl and dip fingers in every now and then while creating the croquettes.. this avoids the mixture sticking to hands and also adds a thin coat of oil which helps the breadcrumbs stick nicely. 10. In a seperate dish add a packet of breadcrumbs for coating and coat. (Tip is to dig deep in the breadcrumbs while coating them- as per video). 11. Add 2-3 cups of vegetable oil to a pan (you just need to make sure you have enough oil otherwise they won’t turn out right). 12. Let the oil get hot before adding them in. It needs to start sizzling right away. 13. Add them in with a spatula and let them cook. They need to be flipped over to other-side when the start to look cooked and golden. 15. Serve with a fresh salad or as apart of a feast and/or appetisers. 16. Pair with @spiegelauaus glassware and @warburnestate Droplet Pinot Grigio. NOTE- freeze the ones you want to cook another day & cook straight from the freezer (don’t defrost). #nonna | CQ Pasta