Cheese Filled Rice Croquettes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 18
• 3 tablespoons butter
• 1/2 cup minced onion
• 2 cups arborio rice
• 8 cups hot chicken stock, approximately
• 3/4 cup grated parmesan cheese
• 2 beaten eggs
• pepper
• 1 cup mozzarella cheese, cut into 18 cubes
• 2 cups dry breadcrumbs
• oil (for frying)
• 3 cups tomato sauce, approximately

Recipe

• 1 melt butter.
• 2 add onion and cook on medium heat until softened.
• 3 add rice and stir to coat with butter.
• 4 add 4 cups of stock and cook, stirring until the stock has almost absorbed.
• 5 continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
• 6 remove from heat.
• 7 stir parmesan cheese and eggs into hot rice.
• 8 season with pepper.
• 9 spread rice onto a baking tray and allow to cool.
• 10 divide rice into 18 portions.
• 11 flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
• 12 draw edges together to enclose cheese and form into a ball.
• 13 continue with remainder.
• 14 roll in breadcrumbs.
• 15 heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
• 16 ensure the pot is not overcrowded.
• 17 serve hot with your favourite tomato sauce.