Ingredients
- 2 cups (440 g/14 oz) short-grain rice
- 1 egg, lightly beaten
- 1 egg yolk
- ½ cup (50 g/l⅔ oz) grated Parmesan
Meat sauce
- 1 dried porcini mushroom
- 1 tablespoon olive oil
- 1 small onion, chopped
- 125 g (4 oz) minced beef or veal
- 2 slices prosciutto, finely chopped
- 2 tablespoons tomato paste
- 100 ml (3½ fl oz) white wine
- ½ teaspoon dried thyme leaves
- 3 tablespoons finely chopped parsley
- plain flour
- 2 eggs, lightly beaten
- dry breadcrumbs
Method
1. Cook the rice in boiling salted water for 20 minutes, or until just soft. Drain, without rinsing, and cool. Put in a large bowl and stir in the egg, egg yolk and Parmesan. Stir until the rice sticks together. Cover and set aside.
2. To make Meat Sauce: Soak the mushroom in hot water for 10 minutes to soften, squeeze dry and chop finely. Heat the oil in a frying pan. Add the mushroom and onion; cook for 2–3 minutes until soft. Add the meat and cook, stirring, for 2–3 minutes until browned. Add the prosciutto, tomato paste, wine, thyme and pepper to taste. Cook, stirring, for 5 minutes, or until all the liquid is absorbed. Stir in the parsley. Set aside to cool.
3. With wet hands, form the rice mixture into 10 balls. Wet your hands again, pull the balls apart and place 3 heaped teaspoons of Meat Sauce in the centre of each. Remould to enclose the filling; roll in flour, beaten egg and then breadcrumbs. Chill for 1 hour.
4. Deep-fry the croquettes in oil, two at a time, for 3–4 minutes, or until golden brown. Drain on paper towels and keep warm while frying the remainder.
