Rice croquettes with gorgonzola
4 servings
30 minutes
Rice croquettes with gorgonzola are a true embodiment of European culinary sophistication. This dish originated from the Italian tradition of croquettes, where soft rice envelops a tender core of tangy gorgonzola cheese. When deep-fried, they acquire a crispy golden crust that contrasts with the tenderness of the melting cheese inside. The rich creamy-spicy flavor of gorgonzola makes them an ideal appetizer or complement to a main dish. Serving on fresh salad leaves adds lightness and balances the richness of flavor. These croquettes are a great treat for both festive tables and cozy evenings with a glass of white wine.
1
Boil the rice in salted boiling water until cooked. Drain and cool (should yield 2 cups of rice).
- Short-grain (round) rice: 1 glass
2
In a bowl, lightly beat the eggs and gently add them to the rice without turning everything into mush.
- Chicken egg: 2 pieces
- Short-grain (round) rice: 1 glass
3
Cut the cheese into small cubes.
- Gorgonzola cheese: 200 g
4
Take one tablespoon of rice mixture, place a piece of cheese in the center, and cover it with the same amount of rice on top. Roll it into a ball with your hands and coat it in breadcrumbs. Place it in the refrigerator for 30 minutes.
- Short-grain (round) rice: 1 glass
- Gorgonzola cheese: 200 g
- Breadcrumbs: 1 glass
5
Heat a large amount of oil in a pan and fry 5 balls at a time for about 5 minutes each batch until golden brown. Serve immediately on lettuce leaves.
- Vegetable oil: to taste
