Rice Mushroom And Cheese Croquettes Recipes

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RISOTTO CROQUETTES: ARANCINI DI RISO



Risotto Croquettes: Arancini Di Riso image

Provided by Food Network

Time 14h

Yield 6 to 8 servings

Number Of Ingredients 16

4 cups vegetable broth
2 tablespoons butter
1/2 white onion, finely chopped
2 stalks celery, finely chopped
1 cup arborio rice
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/2 cup, plus 1/3 cup finely grated Parmesan cheese
3 eggs
Handful fresh flat-leaf parsley, leaves picked and finely chopped
1/2 cup finely chopped ham
1/2 cup chopped fresh mozzarella cheese
1 cup all-purpose flour
Bread crumbs
Vegetable oil, for frying
Bring your vegetable broth to a simmer.

Steps:

  • Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
  • Separate 1 egg and reserve the yolk.
  • In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
  • Whisk two eggs in a medium bowl.
  • Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
  • Roll, roll, roll your risotto into balls.
  • One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
  • Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
  • When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
  • The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
  • Remove the risotto balls to paper towel-lined plates.

RICE, MUSHROOM AND CHEESE CROQUETTES



Rice, Mushroom and Cheese Croquettes image

Make and share this Rice, Mushroom and Cheese Croquettes recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup chopped onion
1 tablespoon oil
1 cup minced mushroom
2 cups cooked rice
3 tablespoons minced celery
2 tablespoons minced green bell peppers
1 tablespoon grated carrot
1/2 cup cheddar cheese (or other cheese)
1 tablespoon minced fresh parsley (optional) or 1 teaspoon dried thyme (optional)
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper (optional) or 1 pinch cayenne pepper (optional)
2 teaspoons lemon juice
1 egg
2 cups fresh breadcrumbs
2 eggs
oil (for frying)

Steps:

  • Sauté onions and mushrooms in oil until onions are light golden and translucent.
  • Combine all ingredients except rolling mixture.
  • Chill rice mixture.
  • Beat the eggs from the rolling mixture and roll croquettes in beaten egg and then breadcrumbs.
  • Fry, turning so all sides brown.

MUSHROOM RICE



Mushroom Rice image

Rice with mushrooms, garlic, onion - who could beat that? My family loves this recipe! You can also use it as a main meal if you add cooked chicken after the rice is cooked. This recipe works equally well with white or brown rice, instant or otherwise. It always comes out delicious!

Provided by Arizona Desert Flower

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 8

2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
½ teaspoon chopped fresh parsley
salt and pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 41.1 g, Cholesterol 8.4 mg, Fat 2.8 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 1.4 g, Sodium 1181.1 mg, Sugar 1.2 g

RICE CROQUETTES WITH RAGù AND FONDUE (ARANCINI)



Rice Croquettes With Ragù and Fondue (Arancini) image

Provided by Marian Burros

Categories     dinner, appetizer, side dish

Time 2h

Yield 10 to 12 main course servings

Number Of Ingredients 23

2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 1/4 pounds boneless pork loin, chopped into 1/4-inch pieces
1/2 cup tomato paste
1/2 cup chopped canned tomatoes
1/2 teaspoon fennel seeds
1 sprig fresh rosemary
Salt and freshly ground black pepper
7 ounces fresh caciocavallo cheese, sliced or cut into small pieces
1 3/4 cups chicken or vegetable broth
1/4 cup flour
2 egg yolks
5 1/2 tablespoons olive oil
1/3 cup finely chopped sweet onion
1/4 cup tomato paste
1 tablespoon saffron threads
1 teaspoon freshly grated nutmeg
36 ounces carnaroli rice
Salt and freshly ground black pepper
Olive oil, for deep frying
1 1/2 cups flour
Fine dry breadcrumbs
10 to 12 rosemary sprigs, for garnish

Steps:

  • In a large sauté pan, heat olive oil. Add onion and saut� until softened. Add pork and sautéuntil lightly browned, about 5 minutes. Add tomato paste, chopped tomato, fennel, rosemary and 3 cups water. Simmer, stirring occasionally, until liquid has nearly evaporated and mixture is very thick, about 45 minutes. Season with salt and pepper to taste, and set aside until completely cool. (Mixture may be transferred to a covered container and refrigerated overnight.)
  • In a double boiler or saucepan set over a pan of simmering water, combine cheese and broth. When cheese is melted, whisk mixture until cheese and broth are combined and smooth. Gradually whisk in the flour until there are no lumps. Whisk in the egg yolks one at a time. Remove from heat and set aside.
  • Place a wide, deep saucepan over medium-low heat, and add 5 1/2 tablespoons oil. Add onion and sauté until tender. Add tomato paste, saffron, nutmeg and 9 cups water. Stir in rice and season with salt and pepper to taste. Cover and cook, stirring occasionally, until rice is tender and water is completely absorbed, about 20 minutes. Spread rice across two large baking sheets, and allow to cool completely.
  • Using wet hands, shape a croquette with a little less than 3/4 cup of rice in one hand and form a thick concave patty. Put 1 heaping tablespoon ragù in center, and with the other hand gently work rice around ragù to form a ball 3 inches in diameter. Set aside on a baking sheet, and repeat with remaining ragù and rice.
  • Fill a saucepan or deep fryer with olive oil to a depth of at least 3 inches. Place over medium-high heat. Meanwhile, in a small bowl, combine flour with just enough water to make a wet paste the consistency of a light batter. Dip each croquette in batter and return to baking sheet. Fill another small bowl with breadcrumbs, and set aside a clean baking sheet. Dip all croquettes in breadcrumbs and place on baking sheet.
  • Return double boiler to medium heat to reheat fondue. Meanwhile, deep fry croquettes just until golden brown on outside, then transfer to paper towels to drain. To serve, spoon a portion of fondue into a shallow soup dish, and gently lay three croquettes on top. Garnish with a sprig of rosemary, and serve immediately.

CHEESE FILLED RICE CROQUETTES



Cheese filled Rice Croquettes image

Posted by request. I serve these as an antipasto and they're also great as a snack. There may appear to be a number of steps to follow but they really are quite easy to make. Can be made gluten free.

Provided by SandraMK

Categories     Lunch/Snacks

Time 55m

Yield 18 serving(s)

Number Of Ingredients 11

3 tablespoons butter
1/2 cup minced onion
2 cups arborio rice
8 cups hot chicken stock, approximately
3/4 cup grated parmesan cheese
2 beaten eggs
pepper
1 cup mozzarella cheese, cut into 18 cubes
2 cups dry breadcrumbs
oil (for frying)
3 cups tomato sauce, approximately

Steps:

  • Melt butter.
  • Add onion and cook on medium heat until softened.
  • Add rice and stir to coat with butter.
  • Add 4 cups of stock and cook, stirring until the stock has almost absorbed.
  • Continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
  • Remove from heat.
  • Stir parmesan cheese and eggs into hot rice.
  • Season with pepper.
  • Spread rice onto a baking tray and allow to cool.
  • Divide rice into 18 portions.
  • Flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
  • Draw edges together to enclose cheese and form into a ball.
  • Continue with remainder.
  • Roll in breadcrumbs.
  • Heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
  • Ensure the pot is not overcrowded.
  • Serve hot with your favourite tomato sauce.

RICE CROQUETTES



Rice Croquettes image

As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 16 croquettes.

Number Of Ingredients 12

1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2-1/4 cups chicken broth
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Canola oil
Additional fresh parsley, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

HAM AND RICE CROQUETTES



Ham and Rice Croquettes image

Provided by Maggie Ruggiero

Categories     Appetizer     Fry     Super Bowl     Kid-Friendly     Quick & Easy     Parmesan     Ham     Poker/Game Night     Candy Thermometer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 croquettes

Number Of Ingredients 7

2 cups cooked white rice, cooled
3/4 cup finely chopped cooked ham (about 1/4 pound)
1/3 cup grated parmesan
2 large eggs, divided
1/2 cup plain dry bread crumbs
About 3 cups vegetable oil
Equipment: a deep-fat thermometer

Steps:

  • Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
  • Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE



Cheese-Filled Risotto Croquettes with Tomato Sauce image

Categories     Cheese     Rice     Tomato     Fry     Cocktail Party     Oscars     Mother's Day     Dinner     Lunch     Poker/Game Night     Engagement Party     Potluck     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 appetizer servings

Number Of Ingredients 12

3 cups leftover cooked risotto
1/2 cup grated Parmesan
2 Tbsp heavy cream
2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
1 large egg yolk
Salt and freshly ground pepper
5 oz mozzarella or Fontina cheese
All-purpose flour for dredging
Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
1 cup fresh white bread crumbs
Vegetable oil for deep-frying
2 cups tomato sauce

Steps:

  • In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
  • Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
  • Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
  • Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY



Leftover Cheesy Bacon Rice Croquettes Recipe by Tasty image

Here's what you need: rice, bacon, shredded mozzarella cheese, grated parmesan cheese, italian breadcrumb, eggs, oil, marinara sauce

Provided by Rie McClenny

Categories     Appetizers

Yield 10 servings

Number Of Ingredients 8

3 cups rice, cooked
1 cup bacon, cooked and chopped
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
3 cups italian breadcrumb, divided
2 eggs
oil, for frying
marinara sauce, to serve

Steps:

  • In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
  • Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
  • Coat the rice balls in the remaining bread crumbs.
  • Preheat oil in a pot to 350˚F (170˚C).
  • Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
  • We recommend serving with marinara sauce.
  • Enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 59 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, Sugar 3 grams

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2015-07-09 Heat oil in non-stick pan. add the crushed garlic cloves and peppercorns along with onion and saute till onion becomes light in color. Now add the mushroom, salt , dried basil leaves and saute till mushroom is cooked completely. ( approx 4 to 5 minutes). Be careful while adding the salt if you have already added to the rice while cooking.
From cookwithkushi.com


RECIPE: MACARONI CROQUETTES WITH MUSHROOMS AND CHEESE STEP BY …
Boil the pasta. Slice the mushrooms and fry. Grate cheese on a grater. Prepare the rest of the ingredients. Mix cream, 1 egg, fried mushrooms and half the grated cheese in a bowl. Put the pasta in a bowl, pour the broth, pour our mixture over it, mix, cover with clingfilm, put a board of suitable size on top and place a pressure-plate on it ...
From handy.recipes


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