Roman Rice Croquettes ‘Suppli

A delicious mushroom dish for any occasion!

Soak men’s mushrooms in hot water (1) for 20 min. Bring filtered mushroom water to a boil with the water (2). Cook the long grain rice in it for 20 minutes, stirring at low temperature with the lid closed, until the liquid has boiled away. Add salt, three quarters of the butter, Parmesan cheese, coarsely chopped mozzarella and eggs. Cool long grain rice for 2 hours.

Coarsely chop onions and well squeezed mushrooms, ham and cleaned liver. Heat remaining butter. Fry onion until golden brown.

Fry minced meat, ham and liver in it. Add paradeis pulp and beef broth, season with salt and chili. Cook uncovered at low temperature for 5-10 min. With wet hands, form the number of croquettes indicated in the ‘Yield’ from the long grain rice. Fill each croquette with 1 tsp of filling, roll balls in breadcrumbs, bake in oil for about 8 min until floating.

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