Rice croquette with white ragù and parsley mayonnaise
FOR 4 PERSONS
ingredients
160g Grazia risotto rice
320g Water
10g Organic Instant beef granular stock
25g Parmesan cheese
30g EVO oil
200g Minced white meat
50g Onion
30g Celery
40g Carrots
1 Beef stock-cube
30g White wine
100g Breadcrumbs
20g Flour
2l Frying oil
1 Egg
10g Lemon juice
30g Parsley
280g Seed oil
Salt and pepper to taste
Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA
preparation
- Finely chop the onion, celery and carrots
- Brown the onion over high heat, once brown add the celery and carrots
- Cook for 3 minutes over high heat and add the meat cube
- Add the minced meat and brown over high heat for 5 minutes
- Add the wine, let it evaporate and cook for 30 minutes (add a little water, if necessary)
- Use a saucepan to heat the oil and toast the rice
- Add the stock granules broth and the boiling water a little at a time
- Cook for 16 minutes while stirring
- Add the ragù, the Parmesan cheese and mix well
- Let it cool and create balls of about 40g each
- Make the batter using the flour and about 30g of water
- Dip the balls in the batter and then in the breadcrumbs
- Fry them in boiling oil for 3 minutes
- Prepare the parsley mayonnaise by placing the egg, salt, lemon juice and parsley leaves in a jug
- Insert an immersion blender down to the bottom of the jug and blend
- Add the oil slowly while continuing to blend at the bottom for about 30 seconds and then slowly raise it upwards until emulsification