2 hours inactive
40 Minutes Active
Most ingredients are available in Antonio’s Market!
3/4 cup Dried Porcini Mushrooms
2 tbsp Tomato Paste
2 cups Beef Stock
1 ea 16oz Can Italian Peeled, Plum Tomatoes, Crushed by hand
4 tbsp Butter
2 cups Carnaroli Rice
2 ea Eggs
2 cups Parmesan Cheese, Grated
1 ea Onion, Chopped
2 oz Prosciutto, Finely Chopped
7 oz Ground Beef
5 oz Mozzarella Cheese, Cut into 1/4inch dice
3/4 cup Unseasoned Breadcrumbs
Olive Oil, For frying
Method of Preparation
1. Soak the mushrooms in 1 1/2 cups of water for 2 hours.
2. Drain the mushrooms, reserving the soaking liquid, and chop finely.
3. Dissolve the tomato paste in the mushroom liquid and set aside.
4. Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 tbsp of butter.
5. Mix well and bring to a boil.
6. Add the rice, reduce the heat to a simmer, and cook for 20 minutes.
7. Turn the rice mixture out into a mixing bowl and gradually stir in the eggs and Parmesan cheese.
8. Set aside to cool.
9. Melt the remaining 1 tbsp butter in a 12 to 14 inch sauté pan over low heat.
10. Raise the heat to high, add the onion and prosciutto and cook for 3 minutes.
11. Add the ground beef and cook until well browned, about 5 minutes.
12. Add the mushrooms, mushroom-liquid and salt and pepper to taste, keep at a simmer.
13. With a spoon, make egg-shaped portions of rice.
14. Make an indentation in the center of each one.
15. Place 1 tsp of filling in the center of each croquette, along with a few cubes of mozzarella cheese.
16. Roll each ball in the breadcrumbs to completely coat, and set aside.
17. Heat the olive oil in a large, heavy-bottomed pot over high heat until almost smoking.
18. In batches, fry the croquettes in the hot oil, turning frequently, for 5 minutes.
19. Remove with a slotted spoon and drain on paper towels.
20. Season with salt and pepper.
21. Serve hot.
Tales of Risotto, Culinary Adventures from Villa d’Este by Jean Govoni Salvadore and Luciano Parolari