Gorgonzola Rice Croquettes

Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. It can be buttery or firm, crumbly and quite salty, with a 'bite' from its blue veining. It has been made since the early Middle Ages, but became marbled with greenish-blue mold only in the eleventh century. It is frequently used in Italian cooking. The name comes from Gorgonzola, a small town near Milan, Italy.

  • 2 cup Cooked short-grain rice
  • 200 g Gorgonzola

  • 2 Eggs, medium
  • 1 cup Fresh bread crumbs
  • Vegetable oil for deep frying

  1. Beat eggs lightly with chopsticks until they are just combined. Gently stir in rice until thoroughly incorporated, taking care not to mash the rice. Dice the Gorgonzola.
  2. Scoop up 1 soupspoon of the rice mixture, place a cube of Gorgonzola in the center and top with another spoon of rice. Form into a ball with your hands and roll them in bread crumbs. Refrigerate them for 30 minutes.
  3. Heat the oil in a deep pan until hot. Fry the rice balls 5 at a time, about 5 minutes until they've turn golden brown. Serve immediately on a bed of salad.

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