Supplì al Telefono

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 8 oz (225g) mozzarella cheese, cut into small cubes 8 oz (225g) mozzarella cheese, cut into small cubes
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1/4 cup (15g) fresh basil, chopped 1/4 cup (15g) fresh basil, chopped
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 42g, 3g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the vegetable broth to a simmer.
2. 2.
   In a separate pan, sauté the onion and garlic until translucent.
3. 3.
   Add the Arborio rice to the pan and stir for a minute to coat the grains with the onion and garlic mixture.
4. 4.
   Gradually add the simmering vegetable broth to the rice, one ladle at a time, stirring constantly until the liquid is absorbed. Continue this process until the rice is cooked al dente.
5. 5.
   Stir in the tomato sauce, grated Parmesan cheese, parsley, and basil. Season with salt and pepper to taste.
6. 6.
   Remove the risotto from the heat and let it cool slightly.
7. 7.
   Take a small portion of the risotto mixture and flatten it in your hand. Place a cube of mozzarella in the center and shape the rice around it, forming a ball.
8. 8.
   Dip each rice ball into the beaten eggs, then roll it in breadcrumbs until fully coated.
9. 9.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
10. 10.
    Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes per batch.
11. 11.
    Remove the Supplì al Telefono from the oil and drain on a paper towel-lined plate.
12. 12.
    Serve hot and enjoy the gooey, cheesy goodness!

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its high starch content, which helps create a creamy texture in the risotto.
• Mozzarella cheese — Use fresh mozzarella for its melty and stringy texture when heated.
• Tomato sauce — Opt for a good-quality tomato sauce or make your own using ripe tomatoes for the best flavor.

Tips & Tricks

• To prevent the rice balls from falling apart during frying, make sure the risotto is slightly sticky and well-cooled before shaping.
• For a twist, you can add diced cooked ham or peas to the risotto mixture for extra flavor and texture.
• If you prefer a lighter version, you can bake the rice balls in the oven instead of frying them. Place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for about 20 minutes, or until golden brown.

Serving advice

Serve the Supplì al Telefono as a delicious appetizer or snack. They are best enjoyed while still warm, allowing the mozzarella to be gooey and stretchy.

Presentation advice

Arrange the Supplì al Telefono on a platter lined with fresh basil leaves for a vibrant and appetizing presentation. Serve with a side of marinara sauce or tomato dip for dipping.