Italian Rice Croquettes - cooking recipe

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

Preparation

Soften onion in the heated butter. Add rice. Saute 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.
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.
NOTE: I use a deep fryer and canola oil. Personal preference.