Makes about 12-16 croquesttes Difficulty
2 cups water Salt 1 cup aborio rice 2 eggs, beaten 5 Tablespoons grated Parmesan cheese Salt, fresh ground pepper A few dashes of nutmeg 8 oz mozzarella, cut into small cubes 1 Tablespoon chopped marjoram Peanut oil for frying
Bring the water to a boil in a medium saucepan and sprinkle with salt. When boiling, add the rice, cover and reduce heat to the lowest setting. Cook for 20 minutes. Remove lid and add eggs, Parmesan cheese and season with salt, pepper and nutmeg. Transfer the rice to a baking sheet and spread out in a layer to cool. Transfer to the refrigerator. Toss the mozzarella cubes in the fresh herbs. Remove the rice from the refrigerator and roll into 1-1/2 " diameter balls. Push a mozzarella cube into the center of each ball. Heat about an inch of peanut oil in a wok or deep skillet to about 350 degrees F. Drop in a few croquettes at a time and fry until golden brown on all sides. Remove to a paper towel. Serve immediately.