Rice croquettes with mozzarella

Rice croquettes with mozzarella


6 people made this

About this recipe: Called suppli in Italy, these little rice croquettes are based on a classic risotto mixture, which is moulded round nuggets of mozzarella and rolled in breadcrumbs before cooking. It's a great way to use up leftover risotto. Traditionally the croquettes are deep-fried, but here they are baked for a modern streamlined version.

Norma MacMillan

Serves: 4 

  • 1 tbsp extra virgin olive oil
  • 1 small onion, finely chopped
  • 200 g (7 oz) risotto rice
  • 3 tbsp dry vermouth
  • 600 ml (1 pint) hot vegetable stock
  • 1 egg, beaten
  • 30 g (1 oz) Parmesan cheese, freshly grated
  • 55 g (2 oz) fine white breadcrumbs, made from bread 1–2 days old
  • 55 g (2 oz) mozzarella cheese, cut into 8 cubes
  • salt and pepper
  • To serve
  • 100 g (3½ oz) baby spinach leaves
  • lemon wedges

Prep:35min  ›  Cook:40min  ›  Ready in:1hr15min 

  1. Heat the oil in a saucepan, add the onion and cook gently for about 5 minutes or until softened. Add the rice and stir to coat all the grains with the oil. Stir in the vermouth and boil until it has almost all evaporated.
  2. Add a ladleful of the hot stock and bubble gently, stirring frequently, until it has almost all been absorbed. Continue adding the stock, a ladleful at a time, allowing each to be almost all absorbed before adding the next, and stirring frequently. Total cooking time will be 15–20 minutes. The risotto is ready when the rice is tender but the grains are still firm, and the overall texture is moist and creamy.
  3. Remove from the heat and season with salt and pepper to taste. Stir in the egg and Parmesan, then leave to cool completely.
  4. Preheat the oven to 200°C (400°F, gas mark 6). Heat a lightly oiled ovenproof dish or baking tin in the oven. Mix the breadcrumbs with some seasoning on a large plate.
  5. Spoon the risotto into 8 equal mounds on a large board. Press a cube of mozzarella into the centre of each mound, then press the risotto over the cheese so it is completely enclosed. With your hands, mould each mound into a neat egg-shaped croquette.
  6. Roll the croquettes in the seasoned breadcrumbs until completely coated. Place in the hot ovenproof dish or tin and bake for 30–40 minutes, turning halfway through, until golden brown and crisp.
  7. Make a heap of spinach leaves on 4 plates and top each one with 2 croquettes. Serve immediately, with lemon wedges to squeeze over.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

Some more ideas

Stuff a small leaf of fresh basil or sage in the centre of each croquette with the mozzarella. * Turn this into a lunch dish for 3 or 4 simply by serving the croquettes with a well-flavoured tomato or red pepper sauce spooned over, and a crisp salad alongside. * Although mozzarella is the traditional cheese to use, cubes of creamy, blue-veined Dolcelatte, Brie, Camembert or taleggio cheeses could all be substituted. * Make rice croquettes with chorizo. Cook the risotto as in the main recipe, but add 2 tbsp chopped fresh sage or 2 tsp dried sage instead of the Parmesan. Cut a 65 g chorizo sausage into 8 slices and fry in a dry pan for 5 minutes or until crisp. Drain well on kitchen paper. Stuff each croquette with a slice of chorizo instead of the mozzarella cubes. Serve the croquettes on a bed of rocket leaves and scatter over a few halved cherry tomatoes to garnish.

Plus points

Mozzarella cheese is lower in fat than many other cheese – Cheddar cheese has on average 34.4 g fat per 100 g (3½ oz), whereas the same weight of mozzarella cheese contains 21 g fat. * Raw spinach is a good source of beta-carotene and provides vitamin C and E, all of which are antioxidants that help to protect against heart disease, strokes and cancer.

Each serving provides

A, B12, calcium, zinc * B1, B2, C, folate, niacin, copper, iron, potassium, selenium

Recently viewed

Reviews (1)


Going to make this during the week!! All sounds fantastic - exactly what I like! Glad to see a baked version too - wasn't interested in buying a fryer just to make them! - 22 Jul 2012

Write a review

Click on stars to rate