طابات الأرز بالجبنة

Melt the butter in a large saucepan over low heat, then add the onion and cook for 3-4 minutes until softened but not browned. In another saucepan, heat the chicken stock to a gentle simmer.

Add the rice to the onion and stir for 1 minute until coated in butter. Add several ladles of hot stock, stirring continuously so the rice cooks evenly. Keep adding stock gradually, stirring for about 20 minutes until the rice is creamy on the outside but still al dente.

Remove the saucepan from the heat and allow the rice to cool completely.

Stir in the grated parmesan and beaten eggs. Season with salt and pepper.

Form the rice into balls, and place a piece of mozzarella cheese and basil inside each ball.

Coat the balls with breadcrumbs, then freeze for 2 hours.

Deep-fry the balls in hot oil at 180°C until golden brown.