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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
arborio rice	2	cups		-	-	-	-
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
egg	2			143.0	0.72	12.56	9.51
pepper				-	-	-	-
mozzarella cheese	1	cup	cut	-	-	-	-
breadcrumb	2	cups		-	-	-	-
oil				-	-	-	-
tomato sauce	3	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.