Rice croquettes

Peel onion and finely chop. Heat 3 tablespoons of butter in the pan. Boil onion for 1 minute, add risotto rice and bake shiny in 3 minutes. Add wine and saffron. Allow the moisture to evaporate, then gradually add 6 1/2 dl of water. Brittle cubes above crumble and cook rice uncovered for about 15 minutes until moisture is absorbed. Stir in cheese, salt to taste and the rest of butter and let it cool down.

Beat eggs in deep plate. In other deep plate do breadcrumbs. Distribute rice into 12 portions and form into croquettes. Rake rice in succession by whipping egg and breadcrumbs. Bring crates again through egg and breadcrumbs. Heat frying fat and cook croquettes golden brown in approx. 5 minutes. Serve immediately.