Italian Suppli (rice balls)

Italian Suppli (rice balls)
 
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This recipe was uploaded
by ritacooksitalia

 
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Ingredients

Ingredients
Method
 
  • Tomato sauce
  • ■2 tbsp extra virgin olive oil
  • ■1 medium onion, peeled and chopped
  • ■1 bay leaf (preferably fresh)
  • ■250g of sieved tomatoes (passata)
  • ■3 tbsp of water
  • ■sea salt and ¼ tsp sugar
  • Risotto
  • ■2 tbsp extra virgin olive oil
  • ■240g Arborio rice
  • ■sea salt
  • ■500 ml of vegetable stock
  • ■20g mature cheddar, grated
  • ■20g Parmesan cheese, grated
  • Supplí
  • ■breadcrumbs
  • ■1 egg, slightly beaten
  • ■20g mozzarella cheese, grated
  • ■sunflower oil
Heat 2 tbsp of oil in a pan and add the onion, cook over a medium heat for 5 – 7 minutes or until the onion has softened.

Add the bay leaf, sieved tomatoes, water and season with sea salt and sugar. Cook over a medium heat for 15 minutes or until the water is evaporated and the sauce has thickened. Set the sauce aside uncovered.

Heat 2 tbsp of oil in a pan and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 10 – 15 minutes, stirring occasionally, the rice should be cooked al dente (firm to the bite).

Tip the rice into the tomato sauce and mix. When the risotto has cooled down, add the cheeses and gently mix. Place the risotto in the fridge to rest for an hour (even better overnight).

Pour some breadcrumbs onto a shallow plate, take a heaped tablespoon of risotto and shape it into a ball between the palms of your hands. Press a pinch of grated mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.

Heat the oil in a non stick frying pan, add the supplí, and then quickly fry for 2-3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.

Serve with a crunchy salad.
Source: ritacooksitalian.com

Italian Suppli (rice balls)

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This recipe was uploaded by ritacooksitalia

 
 
Please do not feel discouraged when you look at the length of the recipe! It is easier than it looks (I promise). There are just few tips that you should follow to make this recipe a successful dish: cook the sauce and rice separately, the sauce must be really thick (there should be no water at the bottom of the pan) and the rice has to be cooked “al dente” (firm to the bite), creamy but not watery.

Method


Heat 2 tbsp of oil in a pan and add the onion, cook over a medium heat for 5 – 7 minutes or until the onion has softened.

Add the bay leaf, sieved tomatoes, water and season with sea salt and sugar. Cook over a medium heat for 15 minutes or until the water is evaporated and the sauce has thickened. Set the sauce aside uncovered.

Heat 2 tbsp of oil in a pan and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 10 – 15 minutes, stirring occasionally, the rice should be cooked al dente (firm to the bite).

Tip the rice into the tomato sauce and mix. When the risotto has cooled down, add the cheeses and gently mix. Place the risotto in the fridge to rest for an hour (even better overnight).

Pour some breadcrumbs onto a shallow plate, take a heaped tablespoon of risotto and shape it into a ball between the palms of your hands. Press a pinch of grated mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.

Heat the oil in a non stick frying pan, add the supplí, and then quickly fry for 2-3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.

Serve with a crunchy salad.
Source: ritacooksitalian.com
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