Rizzoletti

You’ll Need:

? cup of rice
? cup of flour
1? cups of stock, milk or tomato puree
? teaspoonful of salt
1 1/3 cups of milk stock or tomato puree
? teaspoonful of salt
1 slice of onion
1/3 cup of chopped chicken
? cup of butter
1 or 2 eggs

Procedures : To prepare this Rizzoletti Recipe, first blanch the rice in cold water, add the stock (that made from bones and giblets of fowl is good for this purpose) and the salt and let cook until the grains are tender but whole. Cook the slice of onion in the butter, add the flour and salt and let cook until frothy, then add the liquid and let boil. Remove the onion and stir one-third a cup of the chicken into one-third a cup of sauce. Into the rest of the sauce stir about a cup of the rice. The dish is at its best when each kernel of rice is surrounded with sauce. Turn both mixtures on to plates to cool. When cold form the rice into balls, make a depression in each ball and put in a little of the chicken mixture, cover with the rice mixture. Roll the balls in soft, sifted bread crumbs, then cover with beaten egg, and then roll in crumbs. Fry in deep fat

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