Serves 1
Directions
- 1In olive oil, fry onion and garlic until soft.
- 2Add short grain rice, but do not soak it.
- 3Add chicken broth and simmer.
- 4Add the reserved water in portions, stirring until the rice opens up.
- 5Remove from heat, while still hot, add butter, pesto, parmesan, salt, and pepper.
- 6Mix together until butter is melted.
- 7Transfer to a second dish to cool, then place in the freezer for 15 minutes.
- 8Form into balls.
- 9Dredge in flour, then in egg and then in ground cracker.
- 10Refrigerate for 10 minutes.
- 11Fry in hot oil for about 3 minutes.
- 12Serve with mayonnaise and pesto, topped with parmesan cheese and dried basil.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion
- 2 garlic cloves
- 1 cup short grain rice
- 0.5 cup chicken broth
- 3.5 cup water
- salt
- black pepper
- 2 tablespoons butter
- 2 tablespoons pesto
- 0.75 cup shredded parmesan cheese
- 1 cup flour
- 2 eggs
- 1.5 cup ground cracker
- for frying oil
- for serving mayonnaise with pesto
- for serving parmesan cheese
Equipment
panspatulabowlsspoonfreezerfrying pot
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