Saffron rice croquettes with bacon and mozzarella
Procedure
Ingredients · Servings 4
- 700 g Saffron and bacon rice
- Egg
- 50 g breadcrumbs
- Nutmeg
- Chopped parsley
- 12 cubes of mozzarella
- 250 g breadcrumbs
- 100 g re-milled durum wheat semolina
- Sale
- Peanut oil
Method · 40 min
- Season the risotto with two eggs, the Grana Padano cheese, a generous sprinkling of nutmeg, and the parsley, and mix well. Crack the remaining two eggs into a bowl...
- Season the risotto with two eggs, the Grana Padano cheese, a generous sprinkling of nutmeg, and the parsley, and mix well. Crack the remaining two eggs into a bowl...
- Season the risotto with two eggs, the Grana Padano cheese, a generous sprinkling of nutmeg, and the parsley, and mix well. Crack the remaining two eggs into a bowl...
- Season the risotto with two eggs, the Grana Padano cheese, a generous sprinkling of nutmeg, and the parsley, and mix well. Crack the remaining two eggs into a bowl...
- Season the risotto with two eggs, the Grana Padano cheese, a generous sprinkling of nutmeg, and the parsley, and mix well. Crack the remaining two eggs into a bowl...
Season the risotto with two eggs, the Grana, a generous grating of nutmeg, the parsley and mix well.
In a bowl, break the other two eggs for the breading and salt them, then beat them lightly with a fork.
In two separate bowls, place the breadcrumbs and flour.
Shape the croquettes with your hands, placing a cube of mozzarella inside. Dip them first in the flour, then in the beaten egg, and finally in the breadcrumbs.
Fry the croquettes in plenty of oil and then place them on kitchen paper. Serve warm or at room temperature. Enjoy!
