Rice Croquettes with Porcini Mushrooms

Method

Cook the Fratelli Carli mushroom risotto with the hot water in a pan until ready. Drizzle with the Extra Virgin Olive Oil Delicato and leave to cool.

While the rice is cooling, prepare the coating. Beat the eggs in a bowl with a pinch of salt. Spread the panko breadcrumbs on a plate. With the cold rice, form walnut-sized balls and roll them first in the egg and then in the panko breadcrumbs, making sure they stick.

Heat plenty of oil for frying in a large pan. When the oil is hot, fry the rice croquettes until golden brown all over, turning frequently to ensure an even color. When ready, drain on kitchen paper to absorb the excess oil.

While the croquettes are cooling, prepare the dip. Mix the Fratelli Carli mayo with the fresh herbs of your choice, such as thyme and marjoram, for a fresh touch of flavor.

Serve the porcini mushroom croquettes hot, accompanied by the herb mayonnaise for a crisp burst of flavor with every bite!