Rice & Mozzarella Croquette

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Course ThermoCook Recipes



  • 300 g arborio rice
  • 1 shallot
  • 100 ml olive oil
  • salt
  • pepper
  • 100 g breadcrumbs
  • 80 ml white wine
  • 3 eggs
  • 100 ml tomato purèe
  • 30 g parmesan
  • 125 g mozzarella
  • 100 g flour
  • 900 ml chicken broth



  • Peel the shallot and cut it into 4 pieces. Then put it into the bowl and mix at speed 10 for 10 seconds.
  • Attach the blade protection and the butterfly tool. Then add the olive oil and let it simmer at 120°C for 7 minutes (without the lid). When the timer says that there are 4 minutes left, add the rice. When it shows that there is 1 minute left add the white wine and the tomato purèe.
  • At the end of the 7 minutes add the chicken broth, and salt and let it cook at 95°C for 25 minutes without the lid. Then pour the mixture into a bowl to cool down.
  • Roll each ball in the flour, the 2 beaten eggs, and then the breadcrumbs. Fry them in an air fryer at 180°C for 5 minutes, the croquettes must be well-coloured.
Keyword easy recipe, homemade, mozzarella, quick recipe, Rice & Mozzarella Croquette, thermocook, thermocook recipe
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