Suppli di riso
Rice croquettes

Serves 10
These savory croquettes were a specialty of Franco's mother and are included here as an homage to his native Umbria.

Heat the butter, oil and onion. until the onion wilts and is soft and tender. Add the rice. Add water each time the rice seems to dry out. When the rice has reached the al dente stage - after cooking for 10 to 11 minutes maximum -and is dry, remove from heat. Add the parmigiano reggiano. Place on a chilled platter to cool.

Cut the mozzarella into 1/2" cubes. Compress and shape the rice by hand, then place a mozzarella cube in the center. Close your hand and shape the croquette into a ball. Coat with bread crumbs. Dip in the beaten egg, and again coat with bread crumbs. Shape the croquettes. Pour the oil into a skillet or deep fryer, and preheat to 350°F. Fry for 2 minutes or until the croquettes are golden brown and the mozzarella inside has melted.