Rice Croquettes

1. 1

   In saucepan, bring stock to a simmer.

2. 2

   In heavy-bottomed saucepan, melt butter over medium heat; add rice and stir to coat.

3. 3

   Gradually add chicken stock to rice, stirring constantly.

4. 4

   Make sure each addition of stock is absorbed before adding the next.

5. 5

   Stir in Parmesan and cool.

6. 6

   Stir in beaten egg yolk.

7. 7

   Divide and form rice mixture into 24 balls.

8. 8

   Push 1 cube of mozzarella into each ball and form rice around it.

9. 9

   Roll each ball in the beaten eggs and coat with bread crumbs.

10. 10

    In deep skillet, heat several inches of vegetable oil over medium-high heat.

11. 11

    Pan-fry the croquettes in batches until golden, approximately 45 seconds per side.

12. 12

    Drain well on paper towel.

* Per serving · 4 servings · Values may vary.

No additional tips available.