Pumpkin and Stracchino Rice Croquettes

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Pumpkin and Stracchino Rice Croquettes
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it br es fr de
  • Vegetarian
  • Difficulty: Easy
  • Prep time: 30 min
  • Cook time: 35 min
  • Makes: 15
  • Note + 1 h of resting in the fridge

PRESENTATION

Rice croquettes with pumpkin and stracchino cheese are like a bite of Northern Italy, you know? The dish mixes creamy risotto with all the cozy autumn flavors. And it all starts with this perfectly cooked risotto—featuring golden pumpkin—blended into the rice and then, super tender, finished with butter and Parmigiano Reggiano. Really comforting stuff. Once cooled, the risotto is shaped into croquettes with a cube of stracchino smack dab in the middle. This gives each bite a really, really good contrast: crispy, golden outside and a warm, gooey center that stretches just right. In places like Lombardy and Piedmont, these rice croquettes are a must-have tradition, especially good for using up leftover risotto. And look, the pumpkin version is so, so perfect when the leaves start falling. Seriously cozy. They're awesome for parties or as a snug appetizer—gets everyone talking. The crispy coating? Light, crunchy and salty enough to make the pumpkin's sweetness pop. The stracchino cheese—oh, that melty middle—hard to resist, for sure. Serve them hot so the cheese stays oozy and the outside crunchy. Across Northern Italy, you'll find other versions—different cheeses, peas, bits of meat, you name it. Some are even baked instead of fried. It's fun to explore these variations, but trust me, the classic pumpkin and stracchino combo shows what makes Italian rice balls so delicious. Whether you call them pumpkin arancini, risotto croquettes, or just fried rice balls, it's all about those simple ingredients coming together for maximum comfort. And look, they're the kind of snack that has everyone reaching for more. Experiment with this traditional recipe and find out why it's such a beloved part of Italian cuisine. Enjoy!

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INGREDIENTS

Arborio rice 1.3 cups (250 g)
Delica pumpkin 1 ¼ cup (300 g)
Stracchino cheese 8.8 oz (250 g)
Shallot 5 tbsp (50 g)
Parmigiano Reggiano PDO cheese 2.8 oz (80 g)
Butter 3 ½ tbsp (50 g)
Vegetable broth 3.8 cups (900 g)
White wine 1.1 oz (30 g)
Marjoram to taste
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
for the breading
Rice flour 1 ¼ cup (200 g)
Eggs 1
Water 6.8 oz (200 g) - cold
Fine salt to taste
Breadcrumbs to taste
for frying
Peanut seed oil 8 ½ cups (2 l)
Preparation

How to prepare Pumpkin and Stracchino Rice Croquettes

To prepare the pumpkin and stracchino rice croquettes, first remove the seeds and skin from the pumpkin 1, then cut it into half-inch cubes 2. Clean and chop the shallot 3.

Heat a drizzle of olive oil in a saucepan, add the chopped shallot 4 and let it soften in the oil for about 10 minutes over medium-low heat. At this point, deglaze with white wine 5, let the alcohol evaporate, and cook on low heat for 5 minutes. Once ready, set the sauté aside 6.

In another pot, heat another drizzle of oil, add the pumpkin cubes 7 and briefly sauté them, then salt, pepper, and cook for 15 minutes, adding about 1 cup (8 oz) of vegetable broth 8. Meanwhile, boil the rice in 3 cups (34 oz) of vegetable broth for 12 minutes 9.

When the pumpkin is tender 10, add it to the cooked and drained rice 11, then also add the shallot 12 and season with marjoram.

Cream with butter 13 and grated Parmigiano Reggiano DOP 14. Stir to combine everything 15.

Spread the rice over a wide tray 16 and let it cool, then cover with plastic wrap 17 and transfer it to the fridge to set for about an hour. Now prepare the batter: in a bowl, combine the flour and water 18.

Add a pinch of salt and the egg, then mix with a whisk 19 to obtain a smooth, lump-free batter 20. Transfer the stracchino to a piping bag 21.

Retrieve the rice from the fridge, take a spoonful 22, flatten it to form a disk, and pipe a dollop of stracchino in the center 23. Close the disk wrapping the cheese with the rice 34.

Shape into a sphere 25 and place on a tray 26. Continue this way until all ingredients are used up. Now dip the croquettes in the batter 27.

Roll them in breadcrumbs 28 so that they adhere well 29. As you go, place the croquettes on a tray 30.

Fry in hot seed oil at 356°F 31, being careful to immerse a few pieces at a time so as not to lower the oil temperature. When they are golden, drain 32 on paper towels 33, salt, and serve your pumpkin and stracchino rice croquettes hot!

Storage

Pumpkin and stracchino rice croquettes can be stored in the refrigerator for a couple of days.

You can also freeze them once formed and then fry them while still frozen; in this case, the cooking time will be slightly longer.

Tip

With the leftover skin, you can make tasty snacks like Roasted Pumpkin Seeds and Pumpkin Peel Chips.

For the translation of some texts, artificial intelligence tools may have been used.
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