I just flew back from New York, and boy, are my jokes tired (as you’ll hear). So is everything else, and there’s no rest for the weary as I pack for a quick trip to see the team at Allrecipes.com in Seattle. So, time is short, and I’m posting this incredibly delicious Italian rice croquette recipe, sans extra wordy article.
There isn’t much to add anyway; what you see is what you get. This great appetizer was filmed at a recent family dinner at my Aunt Angela and Uncle Billy D’Arduini’s, and if they sound familiar, they should! They’ve been featured on the blog numerous times; in such smash hit recipes as, Cabbage Rolls, Chicken D’Arduini, and Homemade Pasta.
You can definitely do this recipe completely vegetarian, by skipping the giblets, or switch those out for almost any other cooked meat. Sausage, prosciutto, or ham are just a few of the many options.
When it comes to the rice, we used a standard long rain, and went with a 2 parts water to 1 part rice ratio. You want fully hydrated and completely cooked grain. Al dente rice is not going to work here. Slightly overcooked is not a problem.
Anyway, I'd like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu. Enjoy!
*Sorry, I never found out how many this makes, but I’m guessing about 70-80
2 pounds cooked chicken giblets (gizzards and hearts)
2 cups rice cooked in 4 cups salted water
2 cups grated Parmesan cheese
2 tbsp parsley, optional
1/4 cup breadcrumbs
2 large eggs
1/2 cup marinara sauce
salt and pepper to taste
plain breadcrumbs, as needed
vegetable oil for frying