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
INGREDIENTS:
- 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
DIRECTIONS
- 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.
