Cheese filled Rice Croquettes

Posted by request. I serve these as an antipasto and they're also great as a snack. There may appear to be a number of steps to follow but they really are quite easy to make. Can be made gluten free.

• Ready In: 55 mins
• Serves: 18

Ingredients

• 3  tablespoons butter
• 1⁄2 cup  minced onion
• 2  cups arborio rice
• 8  cups  hot chicken stock, approximately
• 3⁄4 cup  grated parmesan cheese
• 2  beaten eggs
•  pepper
• 1  cup mozzarella cheese, cut into 18 cubes
• 2  cups  dry breadcrumbs
•  oil (for frying)
• 3  cups tomato sauce, approximately

Directions

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.