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leftover risotto of any kind - about one cup

mozzarella cheese, cut into small squares - about 1/4 cup or so

flour for rolling

1 egg, beaten

bread crumbs for rolling

oil for frying


Using a heaping spoonful of the cold risotto, place a small cube of mozzarella cheese in the center. Cover with more risotto, then shape into a ball. Roll the ball in flour, then in the beaten egg, then in the breadcrumbs. I use a cast iron skillet and add enough oil to come halfway up the rice balls. Test out one first, before placing them all in the pan. You want the oil to be hot enough so that they don't become greasy, but not so hot that they brown quickly on the outside without melting the cheese within.