Rice Croquettes
Ingredients
- 1 liter chicken or vegetable broth
- 25gr butter
- 1 clove garlic, minced
- 250g rice
- 5 tablespoons cream
- 55 freshly grated Parmesan cheese
- salt and freshly ground black pepper i
- 250g mozzarella, cut into small cubes about 20
- 2 eggs
- bread crumbs to coat
- vegetable oil for frying
- 1 jar of salsa Mediterranea Molí de Pomerí
Elaboration
- Heat the broth and reduce heat to start to boil.
- Melt butter in a medium saucepan over low heat. Add garlic and wait 1 minute. Add rice and stir, fry another minute. Watering with a ladle of hot stock and continue the coción until it has absorbed all. Go thus adding broth until rice is tender (may not be necessary to incorporate all). When the rice is done, pour the cream and stir.
- Set aside the pan from heat, stir in the Parmesan and season. Spread the batter in a bowl and leave to cool.
- Form balls with spoonfuls of fried rice and put a cube of mozzarella in the center of each. Transfer to the beaten egg and bread crumbs.
- Put enough oil in a frying pan to cover the croquettes. Fry the croquettes in batches, 4 or 5 at a time, until golden and crisp. Place them on kitchen paper and once the chip shop, serving accompanied by Mediterranean sauce of Molí de Pomerí.
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