Suppli
A recipe from the Good Food collection.
Ingredients
1.5 litres (52 fl oz/6 cups) chicken stock
60 g (2¼ oz/¼ cup) butter
1 small onion, finely chopped
440 g (15½ oz/2 cups) arborio rice
75 g (2½ oz/¾ cup) grated parmesan cheese
sea salt
2 eggs, lightly beaten
9 basil leaves, torn in half
150 g (5½ oz) mozzarella cheese, cut into 18 pieces about 1.5 cm (⅝ inch) square
150 g (5½ oz/1½ cups) dried breadcrumbs
vegetable oil, for deep-frying
Method
Step 1
Bring the stock to a simmer in a saucepan.
Step 2
Melt the butter in a large saucepan, add the onion and cook over low heat, stirring often, for 3–4 minutes, or until softened but not browned. Add the rice and cook, stirring, for 1 minute, or until the rice is well coated and heated through. Add several ladlefuls of the hot stock to the rice, stirring continuously until the stock is absorbed, then add more stock and stir until absorbed. Continue adding stock and stirring until the rice mixture is creamy and the rice is al dente. Remove from the heat. Cool slightly, then add the parmesan and eggs. Season to taste with sea salt and freshly ground black pepper, then spread the mixture out onto a large baking tray to cool completely.
Step 3
Divide the cooled rice into 18 even-sized portions. Take one portion and flatten it slightly across the palm of your hand, then place a piece of basil and a piece of mozzarella in the middle. Fold the rice around the cheese and basil to enclose then, using your hands, mould the rice into an egg-shaped croquette. Roll the croquette in breadcrumbs, pressing gently to coat, then place on a baking tray while you make the remaining croquettes.
Step 4
Fill a deep-fryer or large suacepan one-third ful of oil and heat to 180°C (350°F), or until a cube of bread browns in 15 seconds when dropped into the oil. Deep-fry the suppli, in batches, for 4–5 minutes, or until golden, then drain on paper towel. Serve immediately.
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