Rice croquettes with minced meat filling "Suppli alla romana

Ingredients

Directions

1. 1

   Soak mushrooms in good 1⁄4 l water. Dissolve broth in 3⁄4 l hot water. Peel and finely dice onions.

2. 2

   Heat 1 tablespoon of oil in a saucepan. Fry rice and half onion cubes for about 2 minutes. Add the stock little by little. Simmer at low heat for about 30 minutes, stirring from time to time.

3. 3

   Season to taste with salt. Spread on a baking tray and let it cool down.

4. 4

   Fry the minced meat in a pan in 1 tbsp. hot oil for 4-5 minutes until crumbly. Season with salt and pepper. Sieve the mushrooms and collect the stock. Chop the mushrooms. Wash and chop basil. Add the mushrooms and the rest of the onions and cook for about 2 minutes.

5. 5

   Add tomatoes and basil and simmer for about 5 minutes. Season with salt and pepper. Remove approx. 12 teaspoons of chopped mass and let it cool down. Pour mushroom stock into the remaining sauce and continue to simmer for about 10 minutes.

6. 6

   Season to taste with salt, pepper and a little sugar.

7. 7

   For the croquettes, cut the cheese into 12 equally sized pieces. Press approx. 2 tbsp. rice flat in the palm of your hand, add approx. 1 tsp. minced filling and press 1 piece of cheese in the middle. Form rice into a ball around the filling.

8. 8

   Form a total of about 12 croquettes in this way.

9. 9

   Whisk eggs and milk in a deep plate, season with salt and pepper. Roll croquettes one after the other in flour, egg and breadcrumbs. Heat oil in a deep fryer or pot to 180 °C. Fry the croquettes in it in portions until golden brown.

10. 10

    Serve with the rest of the chopped sauce. Drink tip: Sangiovese.