Brittaney Myers, Atlanta Ga

creamy risotto croquettes hot rice

250 grams of white rice 1 teaspoon saffron

100 grams of Gruyere
50 grams of grated parmesan cheese pepperoni

olive oil



Boil rice in salted water, making it cool in a bowl. When it is warmed dress with saffron dissolved in a finger of warm water, mixing until everything will become perfectly yellow.
Now add the diced Swiss cheese, spicy salami chopped and the texture. If it turns out too hard you can add some hot water, but only if really necessary.
In a large skillet, heat three tablespoons of olive oil three, form croquettes and fry in hot oil.
In this way, the rice becomes crunchy on the outside but remain soft inside and gruyere filer.
PS The pepperoni may be replaced with any meat, but the peak gives a twist!