Rice croquettes with Fontina PDO and chives

We cook the rice croquettes with Fontina Dop and chives

  • Category: Delicious recipes

  • Difficulty: easy

  • Information:

  • Serves: 4
  • Preparation: 1 hour 10 min
  • Ingredients:

  • 250 g Arborio rice
  • half an onion
  • 40 g of butter
  • 100 ml of white wine
  • 800 ml of meat or vegetable broth
  • 2 egg yolks
  • 220 g of Fontina PDO
  • a bunch of chives
  • breadcrumbs
  • peanut oil
  • salt and pepper

To accompany:

  • Tomato sauce
  • Pairings: Gewürztraminer

The scent of chives that characterises this recipe needs an equally fragrant wine for a symphony of unique sensations on the palate.

Rice croquettes with Fontina PDO and chives
  • Preparation:

Remove the rind from the Fontina and cut it into cubes. Heat the broth, finely chop the onion and stew it in a thick-bottomed pot with half of the butter. After a couple of minutes add the rice, toast it, add salt and wine, add a ladleful of hot broth and cook it, stirring often and adding a little broth at a time.

When the rice is cooked and dry (it should not be watery) remove it from the heat, add the remaining butter and the Fontina, except for a handful of cubes. Add salt and pepper to taste, mix well, place on a baking tray, cover with cling film and allow to cool to room temperature.

Transfer the cooled rice into a bowl, add the egg yolks, finely chopped chives and a couple of tablespoons of breadcrumbs to make a fairly firm mixture. Mix well and, with wet hands, form into croquettes of about 40 g each, inserting a cube of Fontina in the middle.

Dip the croquettes in breadcrumbs, line a baking tray with kitchen paper, heat 2 fingers of oil in a large frying pan without making it smoke and fry the croquettes on both sides until lightly golden. Drain the croquettes on the kitchen paper to drain off the excess oil and serve hot with a chive-scented tomato sauce.

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Dice Fontina PDO and remove the rind. Transfer it into a bowl and pour the milk until it is covered. Leave in the fridge overnight.

Read the recipe »