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#Polpette di Riso

Print Recipe Pin Recipe
Course Appetizer, Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot
  • Cooking spoon
  • Mixing bowl
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Frying pan or deep fryer (optional)
  • Tongs or slotted spoon

Ingredients
  

  • Ingredients
  • For the Rice Mixture:
  • 1 cup Arborio rice or any short-grain rice
  • 2 cups vegetable or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley chopped
  • 1 large egg
  • Salt and pepper to taste
  • For the Coating:
  • 1 cup breadcrumbs Italian-style preferred
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten (for egg wash)
  • For Frying:
  • Vegetable oil for frying

Instructions
 

  • Method
  • Step 1: Cook the Rice
  • Prepare the Rice: In a large pot, bring the vegetable or chicken broth to a boil. Add the Arborio rice, a pinch of salt, and reduce the heat to low. Cover and simmer for about 18-20 minutes or until the rice is tender and all the liquid is absorbed.
  • Fluff the Rice: Once cooked, remove the pot from heat and let the rice sit covered for about 5 minutes. Fluff the rice with a fork and let it cool slightly.
  • Step 2: Make the Mixture
  • Combine Ingredients: In a mixing bowl, combine the cooked rice, grated Parmesan cheese, chopped parsley, one egg, salt, and pepper. Mix well until all ingredients are fully incorporated.
  • Chill the Mixture: Let the mixture stand for about 15 minutes. This helps it firm up, making it easier to shape.
  • Step 3: Form the Balls
  • Shape the Polpette: With clean hands, take a small amount of the rice mixture and shape it into a ball about the size of a golf ball. Repeat until all the mixture is used.
  • Step 4: Prepare for Coating
  • Set Up Coating Stations: Set out three shallow dishes: one with flour, one with the beaten eggs, and one with breadcrumbs.
  • Step 5: Coat the Rice Balls
  • Coat the Balls: Roll each rice ball in the flour, then dip it in the beaten egg, and finally coat it with breadcrumbs. Ensure they are fully covered.
  • Step 6: Fry the Polpette
  • Heat Oil: In a frying pan, heat about an inch of vegetable oil over medium heat until hot (about 350°F or 175°C).
  • Fry the Balls: Carefully add a few rice balls to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown. Use tongs to turn them.
  • Drain the Balls: Remove the fried rice balls and place them on a paper towel-lined plate to drain excess oil.
  • Step 7: Serve and Enjoy
  • Plate and Serve: Serve warm with marinara sauce for dipping or a sprinkle of additional Parmesan cheese and parsley.
  • Variations
  • Stuffed Polpette: Add a small piece of mozzarella cheese in the center of each rice ball before coating for a gooey surprise.
  • Vegetarian Option: Substitute cheese with nutritional yeast for a vegan version.
  • Herb Variations: Experiment with different herbs like basil, thyme, or even spinach for added flavor and nutrition.