Crocchette di Riso from The Mediterranean Kitchen by Joyce Goldstein
These are a nice addition to a good fritto misto, but I also like to serve them as an accompaniment for meat or chicken. They can be stuffed with a little cube of mozzarella or embellished with toa...
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Ingredients
- 1½ cups water
- ½ cup Chicken Stock
- 1 cup Arborio rice
- 1 large egg
- 5 tablespoons freshly grated Parmesan cheese
- Salt
- freshly ground pepper
- ¾ cup dry bread crumbs
- Grated nutmeg to taste (optional)
- Peanut oil for deep frying
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