Croquets with cheese (the Italian rice balls)

Croquets with cheese (the Italian rice balls)

Ingredients:
Meat (beef) soup - 1 l
Desi - 80 g
Ground beef - 200 g
Onions - 1/2 pieces
Parmesan - 120 g
Mozzarella - 200 g
Olive oil - 2 tablespoons
Tomato paste - 400 ml
Salt, pepper - to taste
Rice (for risotto) - 500 g
Egg - 2 pieces
White wine - 100 ml
Bread crumbs + 2 eggs (for breading)
Sunflower oil

Let's begin with preparation of meat sauce.

Fry onions on creamy (30 g) and olive oil. Add Mincemeat and fry till brown color. Pour in wine and wait so far wine will evaporate. Then add tomato paste, salt and pepper and prepare about 20 minutes before solidification.

Now in pan lay out rice and fill in broth. Prepare by the principle of cooking of risotto, but only on 2/3 put time (about 13 minutes). Remove from fire and add desi (50 g) and polished parmesan. Carefully mix. Add 2 eggs.

Lay out rice on paper for pastries rather thin layer. So it will quicker cool down.

As soon as rice has cooled down, stick together 20 balls. In the middle make opening and put 2-3 slices of mozzarella. Close opening.

Shake up 2 eggs in one plate, in another lay out bread crumbs. Roll in rice ball in egg, then - in crackers. When all balls are wrapped, do all over again: in egg - in crackers. Thus the double breading will turn out.

Fry croquets in sunflower oil, turning them spoon (it has to be not strongly hot at the time of frying, differently the mozzarella will flow out). Dip ready croquets in paper towel to clean excess fat. Give hot.

Bon Appetit -