Suppli al telefono (bocconcini-filled risotto balls)

Balls of rice enclose molten bocconcini in this sensational recipe.

Recipe «Suppli al telefono (bocconcini-filled risotto balls)» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 3 eggs, beaten, 1/2 cup plain flour, seasoned, 2 cups 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 tbsp olive oil, 1 small onion, finely chopped, 2 garlic cloves, finely chopped, 3 cups arborio rice, 1/2 cup dry white wine, 1.5L Campbell's Real Stock Chicken, kept at a simmer, 2/3 cup parmesan, 1 egg, lightly beaten.

Ingredients:

• 3 eggs, beaten 
• 1/2 cup plain flour, seasoned 
• 2 cups 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 tbsp olive oil 
• 1 small onion, finely chopped 
• 2 garlic cloves, finely chopped 
• 3 cups arborio rice 
• 1/2 cup dry white wine 
• 1.5L Campbell's Real Stock Chicken, kept at a simmer 
• 2/3 cup parmesan 
• 1 egg, lightly beaten 

Instructions

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.