Roman rice croquettes

Ingredients for 4 servings:

• 15 g porcini mushrooms, dried
• 400 g rice (Arborio)
• Salt
• 80 g butter
• 100 g Parmesan, freshly grated
• 100g mozzarella
• 2 eggs
• 1 onion(s)
• 20 g ham, raw
• 100 g poultry liver(s)
• 50 g minced meat (beef)
• 1 tsp tomato paste
• 150 ml beef broth
• 1 chili pepper(s), dried
• 100 g breadcrumbs
• Oil, for frying
• 125 ml water, hot
• 650 ml water

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

Suppli

Soak the porcini mushrooms for 20 minutes in 125 ml of hot water. Bring the strained mushroom liquid to a boil with 650 ml of water, add the rice, and cook covered over low heat for 20 minutes, stirring frequently, until the liquid has evaporated. Season the rice with salt, then stir in 60 g of butter, freshly grated Parmesan cheese, coarsely chopped mozzarella, and the eggs. Then let the rice cool for 2 hours. Roughly chop the onion and the well-drained mushrooms, the ham, and the cleaned liver. Heat the remaining butter. Fry the onion until golden brown, then add the minced meat, ham, and liver and fry. Stir in the tomato paste and beef broth, season with salt and chili, and simmer uncovered over low heat for 5-10 minutes. With wet hands, form the rice into 20 balls and place 1 teaspoon of the filling into each ball; then roll the balls in the breadcrumbs. Add the rice balls to the hot oil and fry for about 8 minutes. Drain well on kitchen paper and serve hot.