created: 2004-07-19 15:47:26
Okay - so you've got a bowlful of leftover risotto (or a spoonful if you're living with Claire). Here's what i do: Take: However much risotto you have left A ball of mozzarella, cut into small cubes, or some marscapone, or both Breadcrumbs - quite finely chopped A little olive oil Plus, for a sauce: A tin of tomatoes Some crushed dried chillis A little more olive oil To make the Suppli scoop a handful of risotto out of the bowl and pat it flat in the palm of your hand. Put a cube of mozzarella, or a teaspoon of marscapone, in the middle of the flattened risotto, then fold the sticky rice around the cheese until it's completely incased. Roll the 'Suppli' that you've just made into a ball and set aside. When you've turned all the risotto into little balls spread the breadcrumbs out on a plate and roll the Suppli in the breadcrumbs until they're completely coated. Then shallow fry them in a frying pan until the breadcrumbs are beautifully golden and the mozzarella in the middle is melted enough to stretch out like string when you cut them in half. I like to serve them hot, in quite a spicy tomato sauce, with parmesan on top.