Rice & Mozzarella Croquettes

• 300 g ARBORIO RICE
• 1 SHALLOT
• 100 ml OLIVE OIL
• 80 ml WHITE WINE
• 100 ml TOMATO PURÉE
• 900 ml CHICKEN STOCK
• 3 EGGS
• 30 g PARMESAN
• 125 g MOZZARELLA
• 100 g BREADCRUMBS
• 100 g FLOUR
• PINCH OF SALT
• PEPPER

Peel the shallot and roughly chop. Place in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 s. Replace the ultrablade knife with the mixer. Add the olive oil and launch the P1 slow cook program for 3 mins (without the stopper).

Add the rice and set the program for 3 mins. Add the white wine and tomato purée, then set the program for 1 more min.

At the end of the program, add the chicken stock, season with salt and launch the P3 slow cook program at 95°C for 25 mins, without the stopper. Place the rice in a separate bowl to cool down.

Add 1 egg and the parmesan and mix. Cut the mozzarella into 1 cm pieces. Form the rice into balls, placing a piece of mozzarella in the middle. Roll each ball in the flour, the 2 beaten remaining eggs and the breadcrumbs.

Fry for 5 mins in a deep fryer at 180°C, the croquettes should be well browned. Serve.