Prepare the risotto
Rinse the rice thoroughly. Peel and finely chop the shallots. Melt 50g of the butter in a frying pan and add the shallots, fry without allowing to brown. Next, add the rice and cook until it becomes translucent.
Bring the stock to the boil and pour it over the rice. Whilst the rice starts to cook make parmesan shavings using a potato peeler and add them to the rice, mix and cook over a low heat, adding a ladleful of stock every so often when it has been absorbed by the rice.
Prepare the croquettes
Melt the rest of the butter in a frying pan and fry the chopped onion without allowing it to brown. Pour the rice into a mixing bowl. Add the onion, whole egg, diced ham and chopped basil and season lightly with salt and pepper. Mix well. Make small balls from the mixture and roll them in the breadcrumbs.
Heat the frying oil. Gently immerse the rice croquettes in the oil, two or three at a time, for around 2 minutes, until they are a nice golden colour. Drain them on kitchen paper. Serve hot with a salad.
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