*  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
 
                    - - - - - - - - - - - - - - - - - -
 
 
 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
 
 _____

Plain Text Version of This Recipe for Printing or Saving