Balls of rice enclose molten bocconcini in this sensational recipe.
- 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.
- 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.
- 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set