Suppli(Fried Stuffed Risotto Balls)

* Exported from MasterCook Mac *

Suppli (Fried Stuffed Risotto Balls)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : La Cucina Italiana Rice
Risotto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Leftover risotto OR
1 onion -- minced
3 cups extra-virgin olive oil
1 1/4 cups Vialone Nano rice
1/2 cup dry white wine
4 1/2 cups chicken broth -- heated
1 egg yolk
1/2 cup freshly grated Parmigiano Reggiano
salt and pepper
FILLING:
1/2 pound mozzarella -- cut into 24 cubes
1/2 cup flour
3 eggs -- beaten
2 cups fresh bread crumbs

Leftover risotto is ideal for frying into delectable, crunchy suppli, so
you needn't make a fresh batch especially for this recipe.

Cook the onion in 4 tablespoons of the olive oil until wilted. Add the
rice. Cook,
stirring, for 2 minutes. Deglaze with the wine; when it evaporates, begin
adding the broth by the 1/2 cup and cook, stirring and adding broth
whenever it has been absorbed, for 20 minutes, or until the rice is al
dente. Fold in the egg yolk, Parmigiano, salt, and pepper. Spoon onto a
large baking sheet and let the risotto cool to room temperature.

Divide the risotto into 24 portions; roll each into a ball. Insert a cube
of mozzarella into each ball and reshape into a ball; these are the suppli.
Pour the flour in one plate, the eggs in a second plate, and the bread
crumbs in a third plate. Roll the suppli in the flour, then in the beaten
eggs, and finally in the bread crumbs. Heat the remaining olive oil to 350
in a 2-quart pot. Slip in 6 suppli at a time and cook, turning once, until
golden outside, about 3 minutes; remove the suppli with a slotted spoon and
blot dry on a double thickness of paper towels. Fry the remaining suppli in
the same manner and serve hot. SERVES 4

La Cucina Italiana, April 1999

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Per serving (excluding unknown items): 6964 Calories; 684g Fat (88%
calories from fat); 87g Protein; 116g Carbohydrate; 870mg Cholesterol;
7712mg Sodium
Food Exchanges: 6 Starch/Bread; 8 1/2 Lean Meat; 2 Vegetable; 132 Fat

NOTES : La Cucina Italiana, 4-99

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