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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another from a recipe card library of long ago, 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. Ingredients:
1/2 cup chopped onion |
1 1/2 tablespoons unsalted butter |
1 cup risotto rice |
2 tablespoons chopped fresh parsley |
1 1/2 cups chicken broth |
1 egg |
1/2 cup freshly grated parmesan cheese |
1 teaspoon dried basil leaves |
1/4 teaspoon black pepper |
1/2 cup dry breadcrumbs |
1/4-1/3 cup olive oil |
Directions:
1. 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.
2. 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.
3. NOTE: I use a deep fryer and canola oil. Personal preference.
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