Rice croquettes with surprise

INGREDIENTS

• 300 g of ready-made saffron risotto;
• 100 g diced bacon;
• 100 g of scamozza cheese, cut into cubes;
• 2 eggs;
• Salt, pepper and breadcrumbs to taste;
• Peanut oil for frying

STEP

1. To prepare our rice croquettes we need a good risotto (I used saffron risotto) and let it cool for a whole night, covered with cling film, in the fridge;
2. The next day, take the risotto out of the fridge and separate the grains;
3. In two different bowls we put the scamozza cut into cubes and the pancetta also cut into cubes;
4. Take a handful of rice, about a tablespoon, and work it with your hands to give it the shape of an egg;
5. Then press the center to create a hollow that will be used for the filling;
6. Stuff the croquettes with a few cubes of bacon and scamozza cheese;
7. Close with more rice so that the filling doesn’t come out;
8. Press the croquette well with your hands to compact it and then place it on a plate;
9. Continue in this manner until you run out of ingredients;
10. Place the eggs in a bowl and beat them with a fork, add salt and pepper;
11. In another bowl pour the breadcrumbs;
12. At this point we can start breading our rice croquettes with surprise:
13. Dip the croquettes one by one first in the beaten egg and then in the breadcrumbs;
14. Take a pan, pour in seed oil and bring it to a not too high temperature;
15. Dip the croquettes a few at a time so as not to lower the temperature of the oil too much;
16. Fry the croquettes until golden brown for about a couple of minutes;
17. Once cooked, drain the croquettes with a ladle and place them on a plate lined with absorbent paper;
18. Our rice croquettes with bacon and scamozza are ready to be enjoyed piping hot.