1/2 c. chopped onion
1 egg
1 1/2 tbsp. sweet butter
1 c. med. grain rice
2 tbsp. chopped parsley
1/4 tsp. pepper
2 1/2 c. chicken broth
1/2 c. Parmesan cheese
1 tsp. dried basil leaves
1/2 to 3/4 c. dry bread crumbs
1/4 to 1/3 c. olive oil

Soften onion in the heated butter. Add rice. Saute until glazed. Stir in parsley and broth. Bring to boil. Reduce heat. Cover and simmer 20 minutes. Stir in egg, cheese, basil and pepper. Mixture should be very moist. Shape into 12 to 16 croquettes, depending on size desired. Roll in bread crumbs. Fry in 1/4 to 1/2 inch olive oil until golden and crisp. Drain.