Courtesy of Carolyne Roehm and Veranda Magazine
Makes about 48. Recipe can be cut in half.
2 CUPS Arborio rice, uncooked
2 TBL olive oil
1 CUP white wine
5 CUPS chicken stock
1 CUP Parmigiano-Reggiano cheese
1 TBL butter
½ CUP onions, minced
2 STALKS celery, finely diced
2 carrots, finely diced
2 EARS corn, cob cut off
4 TBL sun-dried tomatoes, cut into small bits
2 CLOVES garlic, minced
½ CUP chopped parsley
salt and pepper to taste
½ POUND mozzarella cheese, cut into ½-inch cubes
1 CUP all-purpose flour
2 eggs, lightly whipped
1 CUP fine breadcrumbs
canola oil for frying
Sauté rice in olive oil, add wine and reduce. Add hot chicken stock a little at a time, stirring constantly for about 18 minutes or until rice is al dente. Turn off heat, stir in Parmigiano-Reggiano and butter and let cool.
In a frying pan, sauté all vegetables and garlic until soft, about 5 to 7 minutes. Add parsley, salt and pepper and mix gently and thoroughly into rice.
To shape croquettes, wet hands, take 2 tablespoons rice (a small ice cream scoop works well) and shape into ball. Make an indentation in center and push in a piece of mozzarella. Smooth rice over cheese and reshape into ball.
Roll in flour, shake off excess, dip in egg and roll into breadcrumbs. Place on cookie sheet until all are made. Keep cold. Can be made in advance until ready to fry.
Deep-fry croquettes in hot oil and place on paper towels. Keep warm in 200° oven and serve.