Crispy Baked Rice Croquettes with Prosciutto and Smoked Provola

Baked Rice Croquettes Recipe
Category: Appetizers
Serves: 26 croquettes

These crispy baked rice croquettes are the perfect bite-sized appetizer, featuring a rich combination of rice, prosciutto, peas, and provola affumicata, all wrapped up in a crispy breadcrumb coating. Ideal for gatherings or a cozy dinner, these croquettes are both savory and satisfying, with an aromatic touch from the homemade broth and a golden finish from the oven.

Ingredients

Instructions

1. Prepare the Broth for Cooking the Rice:

   Start by preparing the broth, which will be used to cook the rice. Begin by washing, peeling, and chopping the celery, carrots, and onions into small pieces. Place the water in a large pot and add the vegetables along with the black peppercorns. Bring the mixture to a boil, then season with salt. Once boiling, cover the pot and let it simmer for about an hour and a half, allowing the flavors to infuse. After the cooking time, taste and adjust the salt if needed, then strain the broth using a fine sieve.

2. Cook the Rice:

   While the broth is simmering, prepare the rice. Peel and finely chop the shallot. In a large pan, heat the olive oil over medium heat. Add the shallot and sauté it gently for about 10 minutes until it softens and turns translucent, adding a ladle of the hot broth to prevent it from burning.

   Next, add the Carnaroli rice to the pan. Stir the rice for a minute to lightly toast it and then begin adding the hot broth gradually, a ladle at a time, as the rice absorbs the liquid. Continue cooking the rice for about 20 minutes, stirring occasionally and adding broth as necessary. Once the rice is tender and creamy, remove it from the heat.

3. Prepare the Other Ingredients:

   While the rice is cooling, cut the prosciutto cotto into small cubes. Steam the peas for about 2 minutes until they are tender but still vibrant. Set both the prosciutto and peas aside.

4. Assemble the Croquettes:

   Once the rice mixture has cooled down to room temperature, transfer it to a large baking dish and spread it out evenly using a spatula. Divide the rice into 26 equal portions, each about 50 grams. Begin shaping each portion into an elongated croquette shape, pressing them firmly together.

   For the breading process, crack the eggs into a bowl and beat them lightly. Roll each rice croquette in the breadcrumbs, ensuring that they are evenly coated. Then dip the breadcrumb-covered croquettes into the beaten eggs, followed by another coat of breadcrumbs. This double layer will give the croquettes an extra crispy texture when baked.

5. Bake the Croquettes:

   Preheat your oven to 200°C (static). Lightly grease a baking tray with a drizzle of extra virgin olive oil. Arrange the croquettes on the tray, ensuring they are evenly spaced. Drizzle a little more olive oil over the croquettes to help them achieve a golden, crispy finish.

   Bake the croquettes in the preheated oven for 30 to 35 minutes, or until they are golden brown and crisp on the outside. Keep an eye on them during the last few minutes of baking to avoid over-browning.

6. Serve and Enjoy:

   Once baked, remove the croquettes from the oven and allow them to cool for a few minutes. Serve them warm, and enjoy the delicious combination of creamy rice, savory prosciutto, and melted provola, all encased in a crisp golden exterior.

These baked rice croquettes make a perfect appetizer or snack for any occasion. Their rich flavors and satisfying texture will leave your guests asking for more. They pair wonderfully with a light salad or a dipping sauce of your choice. Enjoy!

Nutritional Information (Approximate per serving)

These croquettes can be prepared in advance and stored in the refrigerator for up to two days. Simply reheat in the oven for 10-15 minutes to regain that crispy texture. Alternatively, you can freeze the uncooked croquettes before baking and cook them directly from the freezer when needed, adjusting the baking time slightly. Enjoy the rich, comforting flavors with minimal prep on the day of serving!