ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Suppli al Telefono: Deep Fried Rice and Mozzarella Balls

Yield Makes About 20 appetizer balls

Ingredients

  • 1 cup Mahatma® or Carolina® Jasmine or Basmati Rice
  • RISOTTO:
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 tablespoon shallots, minced
  • 1/4 cup dry white wine
  • 3 cups hot chicken broth
  • 1/2 cup grated Parmigiano-Reggiano
  • APPETIZER:
  • 1 recipe of risotto prepared with Mahatma® or Carolina® Jasmine or Basmati Rice, cooled
  • 3 large eggs
  • 3 ounces mozzarella, diced
  • 2 ounces sliced prosciutto, diced
  • 1/2 cup Parmigiano-Reggiano cheese, freshly grated
  • 2 tablespoons flat leaf parsley, minced
  • salt and pepper
  • 2 cups fine bread crumbs
  • olive oil for deep frying

How to Make It

  1. Step One: RISOTTO
    Heat oil and butter in a large heavy saucepan. Add shallots and sauté over medium heat until shallots are tender, about 2 minutes. Add rice and stir until all grains are coated and slightly translucent, about 2 minutes. Add wine and stir over medium high heat until all wine is absorbed. Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed. Continue to add hot broth, one cup at a time, stirring occasionally, until liquid is absorbed, before adding more broth. Use just enough broth to cook the rice until it is al dente. Remove from heat and stir in Parmigiano-Reggiano. Makes 2 1/2 cups.

    Step Two: APPETIZER ASSEMBLY
    Beat 1 of the eggs, add it to the cooked risotto, and mix well. In a small bowl, combine mozzarella, prosciutto, Parmesan and parsley; mix well. Scoop a 1 1/2 tablespoon portion of the risotto mixture into the palm of your hand. Make an indentation in the center and fill with 1/2 teaspoon of the cheese mixture. Close up your hand to envelop filling, adding a pinch of rice to seal. Shape into a ball and lay on a baking sheet lined with parchment paper. Continue forming the balls with remaining ingredients. Refrigerate rice balls 10 minutes.

    Step Three: COOKING APPETIZERS
    Beat the remaining eggs with a pinch of salt in a small bowl. Pour the bread crumbs into a shallow pan. Dip each rice ball into the eggs then roll in the bread crumbs. Refrigerate 10 minutes *. Heat 3-inches of oil in a deep pan to 375°F. Fry rice balls until golden brown, about 2 minutes. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Serve hot**.

    * At this point suppli can be covered tightly and refrigerated overnight.

    ** Can be served with a marinara, pesto or aioli sauce, if desired.