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Tortini di Riso Tortini di Riso: A Step-by-Step Recipe Guide#ricettafacileeveloce, #instagnam, #instafood, #cucinacasalinga, #cucinareperamore, #fattoincasadabenedetta, #tortinidiriso, #amocucinare, #piattiitaliani

Tortini di Riso

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Course Appetizer, Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large mixing bowl
  • Non-stick frying pan
  • Cooking spatula
  • Measuring cups and spoons
  • Cooking thermometer (optional)
  • Baking sheet (if baking)

Ingredients
  

  • Ingredients
  • 2 cups cooked rice preferably day-old for better texture
  • 1 cup grated cheese Parmesan, mozzarella, or a dairy-free alternative
  • 2 large eggs
  • 1/2 cup breadcrumbs plus extra for coating
  • 1/4 cup chopped fresh herbs parsley, basil, or chives
  • 1/4 cup finely chopped onion or shallots
  • 1 clove garlic minced (optional)
  • Salt and pepper to taste
  • Olive oil or cooking spray for frying

Instructions
 

  • Method
  • Prepare the Mixture:
  • In a large mixing bowl, combine the cooked rice, grated cheese, eggs, breadcrumbs, chopped herbs, onion, garlic (if using), salt, and pepper. Mix until all ingredients are well combined. The mixture should be sticky and hold together; if it’s too dry, add a little water or extra egg.
  • Form the Tortini:
  • Wet your hands slightly to prevent sticking, and scoop a portion of the rice mixture into your palm. Shape it into a small cake, about 1/2 inch thick. Repeat with the remaining mixture. You should have around 8 tortini.
  • Coat the Tortini:
  • Gently roll each tortino in breadcrumbs to coat the outside. This will give them a nice crunch when cooked.
  • Cook the Tortini:
  • For Frying: Heat a non-stick frying pan over medium heat and add enough olive oil to coat the bottom. Once hot, carefully place the tortini in the pan (do this in batches if necessary). Cook for about 4-5 minutes on each side or until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
  • For Baking: Preheat your oven to 400°F (200°C). Place the coated tortini on a baking sheet lined with parchment paper. Spray lightly with cooking spray. Bake for about 20-25 minutes, flipping halfway through, until golden and crispy.
  • Let Stand:
  • Allow the tortini to sit for about 10 minutes after cooking. This helps them firm up a bit and makes them easier to handle.
  • Variations
  • Vegetable Tortini: Add finely chopped cooked vegetables like spinach, zucchini, or bell peppers for added flavor and nutrition.
  • Meat-Filled Tortini: Incorporate cooked ground meat or sausage into the rice mixture for a heartier version.
  • Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce to the mixture for some heat.