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Ingredients

• 2 Tbs. extra-virgin olive oil
• 1/2 small yellow onion, minced
• 1 cup Arborio rice
• 1 1/4 cups chicken broth
• 1 1/4 cups milk
• 2/3 cup black olive paste (see note)
• Salt and freshly ground pepper, to taste
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 cup all-purpose flour
• 4 eggs
• 1/2 cup water
• 4 cups fine dried bread crumbs
• Vegetable oil and olive oil for deep-frying

Description

These Tiny Croquettes Are A Specialty Of Northern Italy. Crispy On The Outside And Creamy Inside, They Are Perfect Accompanied With A Glass Of Ruby Red Barolo. Crushed Pastes Of Black Olives, Moistened With Olive Oil And Sometimes Seasoned With Salt And H

Williams-Sonoma