Rice Croquettes With Cheese
|Minced onion||1⁄2 Cup (8 tbs)|
|Arborio rice||2 Cup (32 tbs)|
|Hot chicken stock/Reduced-sodium canned broth||8 Cup (128 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Eggs||2 , beaten|
|Mozzarella cheese||8 Ounce, cut into 18 cubes|
|Dry bread crumbs||2 Cup (32 tbs)|
|Vegetable oil||1 1⁄2 Quart (For Deep Frying)|
|Tomato sauce||3 Cup (48 tbs), heated|
1. In a medium saucepan, melt butter over medium-low heat. Add onion and cook 2 to 3 minutes, until softened. Add rice and stir to coat with butter. Cook, stirring, 1 to 2 minutes.
2. Add 4 cups stock and cook, stirring, until broth is almost absorbed, 4 to 5 minutes. Add 1 more cup broth and cook until almost absorbed. Continue to add broth gradually and cook, stirring, until rice is tender but still firm and liquid forms a thick sauce, 18 to 20 minutes total. Remove from heat. Stir Parmesan cheese and eggs into hot rice. Season with pepper. Spread rice out on a baking sheet to cool.
3. Divide rice into 18 portions. Flatten one portion in the palm of your hand and place one cube of mozzarella in center. Draw edges together to enclose cheese, and form into a ball. Roll in bread crumbs.
4. In a large saucepan or deep-fat fryer, heat vegetable oil over medium heat to 350° on a deep-fat thermometer. Add croquettes in batches without crowding and cook, turning, until an even golden brown, 3 to 4 minutes. Serve hot, with tomato sauce.