Italian Rice Croquettes

• 1/2 cup chopped onion
• 1 1/2 tablespoons unsalted butter
• 1 cup risotto rice
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups chicken broth
• 1 egg
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon black pepper
• 1/2 cup dry breadcrumbs
• 1/4 - 1/3 cup olive oil

1. Soften onion in the heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to a boil, reduce heat, cover, and simmer 20 minutes. Stir in eggs, cheese, basil and black pepper. Mixture will be very moist.
2. Shape into 12 - 16 croquettes, depending on desired size, and roll in bread crumbs. Fry in 1/4 - 1/2 cup olive oil until golden and crisp. Drain. Garnish with parsley.
3. NOTE: I use a deep fryer and canola oil. Personal preference.

onion, unsalted butter, risotto rice, parsley, chicken broth, egg, freshly grated parmesan cheese, basil, black pepper, breadcrumbs, olive oil

Taken from www.food.com/recipe/italian-rice-croquettes-340110 (may not work)