Suppli Recipe
Mozzarella Stuffed Fried Risotto, Ammoglio
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Ingredients
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Risotto Base
Filling
Breading
Frying
Ammoglio Sauce
Method
Risotto Preparation
- 1
- 2
Toast the Rice
Add the Arborio rice to the pan and stir to coat with the oil. Cook for 2-3 minutes until the rice is slightly toasted.
- 3
Add the Broth
Gradually add the chicken or vegetable broth, one cup at a time, stirring constantly. Allow each addition to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 4
Finish the Risotto
Once the risotto has reached the desired consistency, stir in the grated Parmesan cheese, salt, and black pepper. Remove from heat and let cool completely.
Assemble the Suppli
- 5
Form the Balls
Once the risotto is cooled, take a small amount of risotto in your hands, flatten it slightly, and place a cube of mozzarella cheese in the center. Shape the risotto around the cheese to form a ball. Repeat until all risotto is used.
Breading the Suppli
- 6
- 7
Bread the Suppli
Roll each risotto ball in the flour, then dip in the beaten eggs, and finally coat with breadcrumbs. Ensure each ball is well-coated.
Frying the Suppli
- 8
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 9
Fry the Suppli
Carefully add the breaded risotto balls to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown on all sides, about 3-4 minutes. Remove and drain on paper towels.
Prepare the Ammoglio Sauce
- 10
Make the Sauce
In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tomato sauce and red pepper flakes. Simmer for 5-7 minutes, then stir in the fresh basil.