Entrees Italian

Suppli al telefono (bocconcini-filled risotto balls)

Name: Suppli al telefono (bocconcini-filled risotto balls)
Prep time: 75 min
Cook time: 35 min
Total time: 110 min
Yield: 4
Cuisine: /italian
Ingredients: 3 eggs, beaten; 1/2 cup (75g) plain flour, seasoned; 2 cups (200g) packaged breadcrumbs; 8 semi-dried tomatoes, halved; 4 bocconcini, quartered; Sunflower oil, to deep-fry; Salad with semi-dried tomatoes, to serve; 20g unsalted butter; 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 3 cups (660g) arborio rice; 1/2 cup (125ml) dry white wine; 1.5L chicken stock, kept at a simmer; 2/3 cup (50g) parmesan; 1 egg, lightly beaten

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1h 15m

35m

Suppli al telefono (bocconcini-filled risotto balls)

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Balls of rice enclose molten bocconcini in this sensational recipe.

3 eggs, beaten
1/2 cup (75g) plain flour, seasoned
2 cups (200g) packaged breadcrumbs
8 semi-dried tomatoes, halved
4 bocconcini, quartered
Sunflower oil, to deep-fry
Salad with semi-dried tomatoes, to serve

Basic risotto

20g unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 cups (660g) arborio rice
1/2 cup (125ml) dry white wine
1.5L chicken stock, kept at a simmer
2/3 cup (50g) parmesan
1 egg, lightly beaten

Method

1.

For the risotto, melt butter with oil in a large pan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Add garlic and rice and stir for 1-2 minutes to coat grains. Add wine and stir until absorbed. Add hot stock, a ladleful at a time, stirring and making sure each is absorbed before adding the next, until rice is al dente. This will take about 20 minutes - you may not need all the stock. Remove from the heat, stir in the cheese and egg, then season. Spread the risotto on a lined tray, then cover and chill for at least 30 minutes, or up to 2 days.
2.

Place the beaten eggs, flour and crumbs in 3 separate shallow bowls. Use your hands to roll cooled risotto into 16 balls, using about 2 tablespoons of mixture for each. Make an indent in the centre of each with your thumb, add a piece of tomato and cheese, then reform into a ball around the filling. Place on a tray. Roll each ball first in flour, then egg, shaking off excess, then coat well in crumbs. Chill for 15 minutes until firm.
3.

Half-fill a deep-fryer or heavy-based saucepan with oil. Heat the oil to 190°C or until a cube of bread turns golden in 30 seconds. In 2 batches, fry the suppli for 2-3 minutes until golden. Drain on paper towel and serve immediately with salad.