Italian Rice Croquettes

These rice croquettes crispy on the outside, creamy on the inside, what more could you ask for. Use Italian rice for best results or at the very least a medium-grain rice. Anything less will compromise the taste and texture of the croquettes.”

PREPRATION TIME:

• Ready In:40mins

• ¹⁄₂cup chopped onion
• 1 ¹⁄₂tablespoons unsalted butter
• 1cup risotto rice
• 2tablespoons chopped fresh parsley
• 1 ¹⁄₂cups chicken broth
• 1egg
• ¹⁄₂cup freshly grated parmesan cheese
• 1teaspoon dried basil leaves
• ¹⁄₄teaspoon black pepper
• ¹⁄₂cup dry breadcrumbs
• ¹⁄₄ – ¹⁄₃cup olive oil

• Soften onion in the heated butter. Add rice. Sauté until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
• Shape into 12 – 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 – 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
• NOTE: I use a deep fryer and canola oil. Personal preference.