Technical Stages :

• Sweat thinly minced onion with oil and butter.
• Add the round rice when it begins to brown.
• Mix thoroughly to nacrer the rice.
• Add the hot stock and constantly stir until the liquid is absorbed and rice tender.
• Add the grated parmesan and remove from the heat. Mix.
• Pour in a salad bowl and store in the fridge for 1 hour.
• Using the cooled rice, form balls.
• Make a small hole in the ball and place a dice of mozarella.
• Reform the balls and slightly flatten them.
• Place 15 mn in the fridge.
• Heat the frying oil in a deep fryer and fry the galettes 1 to 2 mn until well browned.
• Drain on paper towel.
• Serve immediately with mesclun. Count 3 galettes per serving.