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Prepare the ingredients.
Melt the butter.
Cook the onion until it becomes translucent. Pour in the rice and mix until it becomes pearly white.
Pour in the stock. Season.
Pressure cooking: 14 minutes
Add the Parmesan and mix together. Leave to cool.
Make the rice balls: Place a cube of mozzarella into each rice ball. Close it back up with a little rice. Coat the balls in the flour, the egg and then the breadcrumbs. Place in the fridge for 20 minutes. Fry the croquettes in hot oil until they are golden brown. Serve with a salad.
Keeps for: 1-2 days for the raw croquettes. 1-2 days for the salad without vinaigrette.