Suppli Al Telephono Recipe

Prepare stock and mise en place

Keep the chicken or vegetable stock warm in a saucepan over low heat. Measure and have all risotto ingredients ready.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide, heavy-bottomed skillet or sauté pan over medium heat until butter foams.

Add the diced onion and cook, stirring occasionally, until translucent and soft but not browned, about 4–5 minutes. Stir in the minced garlic and cook 30 seconds until aromatic.

Add the Arborio rice and stir to coat the grains in the fat; toast the rice for 1–2 minutes until edges become translucent.

Pour in the white wine and simmer, stirring, until mostly absorbed by the rice, about 2–3 minutes.

Begin adding the warm stock one ladle (about 1/2 cup) at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process for about 18–20 minutes until the rice is creamy and al dente (slightly firm to the bite).

Stir in remaining 1 tablespoon butter, grated Parmigiano-Reggiano, salt, and pepper. Adjust seasoning to taste. Remove from heat and allow the risotto to cool slightly (about 10–15 minutes) until you can handle it; it should be thick enough to form into balls but still moist.

Fold the chopped roasted red peppers and chopped basil evenly into the slightly cooled risotto.

Portion the risotto using a 1/3-cup scoop (or by hand) to form an even mound. Flatten slightly in your palm, place a cube of smoked provolone in the center, and close the rice around the cheese, forming a tight, smooth ball about 2–2.5 inches (5–6 cm) in diameter. Repeat until all risotto and cheese are used (makes about 8 suppli).

Place formed balls on a tray and chill in the refrigerator for at least 20–30 minutes to help them hold together for breading. For best results, chill up to 1 hour.

Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs (mixed with 1/2 tsp salt and the optional fine breadcrumbs if using) in the third.

Remove chilled suppli. Dredge each ball in flour, shaking off excess, then dip into the beaten eggs, letting excess drip away, and finally roll evenly in breadcrumbs to fully coat. For a thicker crust, double-dip: back into the egg and breadcrumbs again.

Pour vegetable oil into a heavy skillet to reach about 1/2-inch depth and heat over medium-high until oil reaches 350°F (175°C) or small breadcrumb sizzles and browns in about 30 seconds. Alternatively, preheat a deep fryer to 350°F (175°C).

Cook suppli in batches, careful not to overcrowd, frying 2–3 minutes per side until golden brown and crisp and the cheese inside is melted. Use a slotted spoon to turn gently for even browning.

Transfer fried suppli to a wire rack or paper towels to drain excess oil for 1–2 minutes. Let rest briefly so cheese is molten but not dangerously hot.

Warm the marinara sauce gently in a small saucepan. Spoon a small pool of marinara onto each plate or into a shallow bowl.

Place 2 suppli per serving on the marinara, sprinkle with grated Parmigiano-Reggiano and garnish with fresh basil leaves. Serve immediately while hot so the smoked provolone is stringy and melted.