Roman rice croquettes

Ingredients for 6 servings:

• 3 tbsp butter
• 1 small onion(s), finely chopped
• 1 ½ liters of chicken broth
• 400 g rice (risotto rice, e.g. Vialone Nano, Arborio or Carnaroli)
• 75 g Parmesan cheese (Parmigiano regiano), grated
• 2 eggs, whisked
• 9 basil leaves, torn in half
• 150 g mozzarella, cut into 18 cubes
• 150 g breadcrumbs
• oil
• salt and pepper

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Melt the butter in a large saucepan, sauté the onion over low heat for 3-4 minutes, do not brown. In another saucepan, bring the stock to a boil. Add the rice to the onion and sauté for 1 minute, stirring constantly to ensure the rice cooks evenly. Add just enough stock to cover the rice, stirring frequently. Continue this process for 20 minutes, until the rice is creamy on the outside but still firm to the bite. Remove the pan from the heat, stir in the Parmesan cheese and eggs. Season with salt and pepper. Spread out on a large baking sheet to cool. Divide the rice into 18 portions. Place one portion in the palm of each hand and place half a basil leaf and a cube of mozzarella in the center. Press the rice together over the rice to enclose the cheese. At the same time, shape the portions into an egg shape. Then coat in breadcrumbs and set aside. Pour sufficient oil into a deep fryer or deep pan. The croquettes must be covered during frying. Heat the oil to 180°C (until a cube of bread turns golden brown in 15 seconds). Fry the croquettes in batches for about 4 minutes until golden brown on all sides. Drain on kitchen paper and serve immediately.