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. ---------------------------------------------------------------------------
Nutrition
Ingredients
