Rizzolletti is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of a rice, white sauce and egg yolk mix cooked so set that's shaped, stuffed with croquet meat, breaded and fried in deep oil. The full recipe is presented here and I hope you enjoy this classic British version of: Rizzolletti.
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This is a classic recipe for a Victorian version of Rizzolletti that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 3l3.—RIZZOLLETTI.
To half a pound of boiled rice add two spoonfuls of good white sauce, three yolks of raw eggs, nutmeg, pepper and salt; stir this over the fire for five minutes to set the eggs, then put it to cool ; and when cold, take a tablespoonful of the preparation, spread it out hollow with a teaspoon, and insert in the hollow a teaspoonful of any kind of croquet meat ; envelop it in the rice ; egg and bread-crumb the rizzolletti ; fry them in hot frying fat, of a light colour; dish them up neatly with fried parsley, and serve hot.
Modern Redaction
Ingredients:
225g cooked rice
2 tbsp white sauce
3 egg yolks
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
100g croquet meat (see the croquets of meat or fish recipe)
2 eggs, beaten
200g breadcrumbs
oil for deep frying
Method:
In a pan, combine the cooked rice, white sauce and egg yolks then season to taste with nutmeg, salt and black pepper. Place over low heat and cook, stirring constantly, for about 5 minutes, or until the eggs are set.
Take off the heat and set aside to cool. Now take a tablespoon of the mixture and use a teaspoon to form a hollow in the centre. Insert croquet meat (any kind) in the hollow then fold over the rice mixture to enclose the filling. Dip in the beaten eggs then coat in breadcrumbs.
Set aside as you make the remaining rizzolletti. Heat oil in a deep pan or deep fryer to about 180°C. Add the rizzolletti, a few at a time, and fry for a few minutes, or until golden brown. Drain on kitchen paper and serve garnished with fried parsley.
