Thursday, December 25, 2008
These deep-fried balls of risotto go by the name of Suppli al Telefono in their native Italy. Stuffed with Mozzarella cheese, they are very popular snacks, which is hardly surprising as they are quite delicious. Recipe serves 4.
1 quantity Risotto with Parmesan Cheese or Mushroom Risotto
Breadcrumbs and all-purpose (plain) flour, to coat
2/3 cup Mozzarella cheese, cut into small cubes
Oil, for deep-frying
Dressed curly endive and cherry tomatoes, to serve
1. Put the risotto in a bowl and allow it to cool completely. Beat two of the eggs, and stir them into the cold risotto until well mixed.
2. Use your hands to form the rice mixture into balls the size of a large egg. If the mixture is too moist to hold its shape well, stir in a few tablespoons of breadcrumbs. Poke a hole into the center of each ball with your finger, then fill it with a few small cubes of Mozzarella, and close the hole over again with the rice mixture.
3. Heat the oil for deep-frying until a small piece of bread sizzles as soon as it is dropped in.
4. Spread some flour on a plate. Beat the remaining egg in a shallow bowl. Sprinkle another plate with breadcrumbs. Roll the balls in the flour, then in the egg, and finally in the breadcrumbs.
5. Fry them a few at a time in the hot oil until golden and crisp. Drain on kitchen paper while the remaining balls are being fried. Serve hot, with a simple salad of dressed curly endive leaves and cherry tomatoes.
Tip: These provide the perfect solution as to what to do with leftover risotto, as they are best made with a cold mixture, cooked the day before.