For the Rice
salt
2 c. Arborio Rice
2 eggs – lightly beaten
2 Tbsp – unsalted butter
2 Tbsp Parmesan Reggiano cheese
1 egg
1 c. fine dried bread crumbs
1/2 lb. fresh mozzarella cheese
cut to the size and shape of large sugar cubes (about 24 pieces)
Olive Oil – preferably extra virgin (for deep frying)
Tomato Mix
1 1/2 oz. dried porcino
1 tbsp. olive oil
1/4 lb. ground lean beef
1 small yellow onion (finely chopped)
1 can (14 oz) tomato puree
salt
method:
1 – To make the tomato mixture, in a small bowl, combine the mushroom with warm water to cover and let stand for 15 minutes to rehydrate. Drain, squeeze out the excess liquid + chop finely. In a fry pan over medium heat, warm the olive oil. Add the beef, onion + mushroom and sauté until the meat is no longer red. About 10 minutes. Add the tomato puree + 1/2 tsp. salt to a boil, reduce the heat and simmer, uncovered, until reduced one third, about 20 minutes. Set aside to cool.
2 – Bring a large sauce pan of H2o to a rapid boil. Add 1 tbsp. salt + rice + cook, stirring occasionally, until the rice has soft + is still al dente (10-12 min). Drain the rice and spread out on a large platter to cool slightly. Add the tomato mixture, eggs, butter, parmesan and a pinch of salt. Using your hands, mix to combine. Let cool to room temperature.
3 – Whisk the egg in a small, shallow bowl. Pour the bread crumbs into a second shallow bowl. To form each croquette, scoop some rice + form it into the shape and size of an egg and then the bread crumbs, coating evenly. Place on a large plate. Cover the plate and refrigerate at least 1 hour or overnight.
4 – Preheat oven to 1500 + put an ovenproof platter in it. Pour olive oil to a depth of at least 2 in. in a heavy sauce pan or frying pan + heat to 350 degrees or a deep fry thermometer, or until a bit of rice dropped unto the hot oil sizzles immediately on contact. Working in batches, fry the croquettes, turn as needed until they form a crisp crust 5-7 minutes. Using a slotted spoon transport to paper towels to drain, then keep them in a warm oven. Serve while mozzarella is hot.
*Makes 24
