Suppli is an Italian dish similar to arancini but slightly bigger and with cheesy basil centre. I've made these loads of times and people keep coming back for more. My friends and family absolutely love them! Great party food or for a family dinner. Serve with a fresh salad in summer or with some hearty vegetables in winter or just gobble them up as they are any old time.
Preparation Time: 5 minutes for the risotto, 10 mins assembling the Suppli
Cooking Time: 20-30 minutes for the risotto, 10-15 deep frying the Suppli
Makes: 18-20 Suppli balls
Ingredients 2 cups Aborio rice
1.5 L chicken stock
1/2 cup dry white wine
1 large brown onion diced
2 cloves garlic diced finely
1/2 lemon juiced
1 cup of breadcrumbs
1 1/2 tbsp of fresh thyme leaves
Handful of shaved parmesan cheese
salt and pepper to taste
10 fresh basil leaves torn in half (20 pieces)
20 x 1.5cm cubes of mozerella
Olive oil for deep frying - enough to cover 2-3 Suppli at a time in a saucepan
First make the risotto
Place onion, garlic and butter into a big saucepan on medium heat and stir.
Rinse Aborio rice in a collinder until water running off is relatively clear.
Pour the stock into a small saucepan and bring to the boil, then turn the heat right down.
Once the butter is melted and onion is softening, add in the rinsed Aborio rice and stir in until the rice is 'sealed'/coated in the butter.
Add a couple of ladels of the hot stock to the rice until it is just covered. Stir every minute or so until the stock is absorbed then add another couple of ladels. Repeat until all the stock has been added. Then add the wine, lemon juice, thyme, parmesan and salt and pepper.
Give it a taste - the rice should be smooth and creamy, if it is still slightly crunchy add a little more wine or hot water and let it absorb.
Once the rice is cooked, beat the egg and stir it into the risotto mixture.
Line a baking tray with baking paper and spoon the risotto mixture into the tray and flatten it out. Put it into the fridge to cool.
Once the risotto has cooled you can start assembling the Suppli.
Assembling the Suppli
Pour the breadcrumbs into a bowl.
Take a handful of risotto mixture, cup it in your hand and make a well in the centre. Add one piece of mozzarella and 1 half basil leaf into the well then close the risotto over the top and roll into a ball.
Roll the ball in breadcrumbs and place aside ready for deep frying. Repeat this until all of your risotto has been used up and you have a tray of Suppli ready for deep frying.
Note: Risotto balls should be about 6-7cm in diameter.
Heat the oil in a saucepan until boiling. To test this throw a little piece of bread into the oil and see if it bubbles and sizzles and crisps. Once hot enough, use a ladle and place approx 3 Suppli into the oil (four if your saucepan is quite broad or 2 for smaller saucepans). Suppli is ready when the outside is golden brown.
Serve hot so when you bite into these babies the cheese will be all delicious and melty and the outside lovely and crisp.