Servings:
4
Prep time:
10
Cooking time:
25
INGREDIENTS
- - 200 g of mushrooms
- - 180 g rice
- - 100 g of corn flakes
- - 1 egg
- - 30 g of grated Parmesan cheese
- - 1 clove of garlic
- - 3 tablespoons chopped parsley
- - 1 tablespoon curry
- - 1 liter of vegetable stock
- - White wine
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Peel and chop the mushrooms, including the stems. Golden the whole garlic in a pan with 2 tablespoons of olive oil, then add the mushrooms and brown. At this point, shaded with the wine and continue cooking until the mushrooms have completely absorbed the water of vegetation. Add salt and pepper, remove the garlic and add the rice. Toast for a few minutes, then pour a ladle of boiling vegetable soup and bring to cooking as a normal risotto. When half cooked, after about 8 minutes, add the curry. At the end you have to get a risotto rather dry. Remove from the heat, add the parsley, Parmesan cheese, stir and let cool.
- Crush the corn flakes in a bag for food, turning them into crumbs.
- Mix one egg to the cooled rice and reduce the rice in round and slightly flattened croquettes. Then coat them with care in the breading of corn flakes.
- Place the croquettes on a baking sheet covered with oiled parchment paper. Complete with a little olive oil and bake for 7-8 minutes at 180 ° C until golden brown, turning halfway through cooking. Alternatively, you can cook in a pan with about an inch of oil. Serve the croquettes when tehy are still hot and crispy. As well as an appetizer, if combined with a little cream of vegetables, it becomes an original main dish
