Rice & Mozzarella Croquette
Ingredients
- 300 g arborio rice
- 1 shallot
- 100 ml olive oil
- salt
- pepper
- 100 g breadcrumbs
- 80 ml white wine
- 3 eggs
- 100 ml tomato purèe
- 30 g parmesan
- 125 g mozzarella
- 100 g flour
- 900 ml chicken broth
Preparation
- Peel the shallot and cut it into 4 pieces. Then put it into the bowl and mix at speed 10 for 10 seconds.
- Attach the blade protection and the butterfly tool. Then add the olive oil and let it simmer at 120°C for 7 minutes (without the lid). When the timer says that there are 4 minutes left, add the rice. When it shows that there is 1 minute left add the white wine and the tomato purèe.
- At the end of the 7 minutes add the chicken broth, and salt and let it cook at 95°C for 25 minutes without the lid. Then pour the mixture into a bowl to cool down.
- Roll each ball in the flour, the 2 beaten eggs, and then the breadcrumbs. Fry them in an air fryer at 180°C for 5 minutes, the croquettes must be well-coloured.
