Italian Rice Croquettes/Arancini

Properly known as Arancini di Riso. This is cooked with slightly less liquid than risotto. If you are familiar with risotto the rice will be much dryer when finished cooking, if it is too creamy and loose it will not stick together to form your croquettes. When rolled in breadcrumb and fried they are crisp, creamy and filled with cheesy goodness.

Rice Croqettes

1 cup (250ml) arborio rice

1 oz (30g) butter

1/2 small onion finely diced

2 1/2 (625ml) cups stock

1/2 cup (125ml) parmesan cheese

Mozzarella cheese cut in small cubes

Bread crumbs

1. Melt butter over medium heat. Sweat onions lightly, then add rice, stir until rice is coated.
2. Add stock a portion at a time, only add more stock as the previous portion is absorbed
3. When all the stock is absorbed, stir in the cheese. Remove from the heat and cool
4. When cool enough to handle, form a ball around each piece of cheese
5. Roll in bread crumbs
6. Fry in oil until brown on all sides
7. Serve with a light tomato sauce on the side