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Two cheese rissoles

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 9
Servings 6


  • 800
    chicken stock
  • 45
  • 1
    small onion, chopped
  • 310
    short grain rice
  • 80
    freshly grated Parmesan cheese
  • salt and black pepper, freshly ground
  • 50
    cheese, cubed
  • oil for frying
  • 35
    pimento filled green olives, optional


1. Boil stock in small pan. Reduce heat, cover and simmer. 2. Heat butter in saucepan. Add onion, sauté for about 3 minutes. Add rice. reduce heat to low, stir for about 3 minutes, add a quarter of the stock. Stir until the liquid is absorbed. 3. Keep repeating until all stock has been used and rice almost tender, stirring constantly. 4. Stir in the Parmesan, season, remove from heat and place in a bowl to cool. Refrigerate for one hour. 5. Wet hands and roll rice mixture (about 30 ml at a time) into balls. Make an indent and press cube of cheese into the middle. Reshape into a ball, then flatten slightly to a disc shape. Chill for 15 minutes. 6. Heat the butter. Gently fry the rissoles, a few at a time, in moderately hot butter for a few minutes until golden brown. Remove them with a slotted spoon, and then drain on paper towelling and serve three rissoles per person with a plate of fresh salad leaves and pimento olives. Makes 18. Serves 6

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