Chicory and Pecorino Romano DOP Bao with Extra Virgin Olive Oil

Thinly slice the onion and sauté in a saucepan with Extra Virgin Olive Oil. Add the washed and chopped tomatoes, lightly salt, and cook until soft. Add the basil at the end of cooking, blend, and strain to obtain a smooth sauce. Toast the rice dry after lightly salting it, deglaze with white wine, and let evaporate. Add the tomato sauce and gradually add hot broth until cooked. Remove from heat and stir in butter and Parmigiano Reggiano DOP, then let cool completely. Form into balls, coat in flour, egg, and breadcrumbs, repeating the egg and breadcrumb coating for a double breading. Fry in hot Extra Virgin Olive Oil until golden. Serve the croquettes hot, placed on chopped olives dressed with Extra Virgin Olive Oil.