Anyone for Croquette?

DEAR SOS: I was very impressed with the Arancini di Riso prepared by Il Pastaio restaurant at a Festa Italia in Santa Monica. They were as good as any I’ve eaten in Sicily. Do you think the Il Pastaio people will share the recipe?

TERESA

DEAR TERESA: Celestino Drago of Drago Ristorante and the family members who operate Il Pastaio are from Sicily and were happy to share the recipe. The Arancini di Riso, a rice croquette, is wonderful as an appetizer or served as a first course topped with a sauce. You will need to use Italian arborio rice, available at most supermarkets and Italian grocery stores. The high starch content of the rice causes the croquette to keep its shape.

ARANCINI DI RISO

1/2 onion, finely chopped

1 tablespoon olive oil

2 cups arborio rice

6 to 7 cups warm chicken stock

2 cups tomato sauce

1 tablespoon butter

1/4 cup grated Parmesan cheese

Salt, pepper

3/4 cup finely diced provolone cheese

1/3 cup meat-based tomato sauce 1/2 cup fresh or frozen peas

1/2 cup bread crumbs

Vegetable oil for deep frying

Saute onion in olive oil over medium heat until softened, 2 to 3 minutes. Add rice and cook, stirring, until coated with oil. Add 1/2 cup chicken stock, bring to fast simmer and cook, stirring, until liquid is absorbed. Continue adding chicken stock 1/2 cup at a time, cooking and stirring until liquid is absorbed between each addition, about 20 minutes. You will use 6 to 7 cups chicken stock.

Add tomato sauce and continue cooking, stirring constantly, until rice is tender, 5 to 10 minutes. Add butter and Parmesan cheese. Rice should be dry, not runny. Season to taste with salt and pepper. Cool.

Place about 1/4 cup rice mixture in palm of hand and form into ball. Repeat with remaining rice mixture to make 24 croquettes. Make indentation in center of each ball with fingertip and fill pocket with provolone, meat sauce and peas. Form rice around filling in shape of bell or acorn. Repeat with each croquette.

Roll croquette in bread crumbs. Heat 2 inches oil in deep heavy skillet over medium heat. Drop croquettes into hot oil in batches. Do not crowd pan. Cook until golden brown on all sides, about 5 minutes.

24 croquettes. Each croquette:

122 calories; 417 mg sodium; 4 mg cholesterol; 4 grams fat; 17 grams carbohydrates; 5 grams protein; 0.23 gram fiber.