Deep-fried savoury rice balls (suppli al telefono)
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|1||Pumpkin, (small wedge)|
|3 cups||Stock, vegetable or chicken|
|1¼ cups||Arborio rice|
|1 tbsp||White wine|
|3 tbsp||Parmesan cheese, or Kapiti Pamaro, freshly grated|
|1 tbsp||Flat leaf parsley, freshly chopped|
|1||Salt & freshly ground pepper|
|1||Oil, for deep frying|
|120 g||Mozzarella cheese, (fresh), preferably Kapiti|
|½ cup||Plain flour|
|½ cup||White breadcrumbs|
The risotto from which the suppli are formed is best made the day before.
- Begin by peeling, de-seeding and cooking the pumpkin until it has softened, but is still a little firm. Drain, but save the cooking water. Cut into small cubes.
- Heat the stock to a simmer and add a little of the pumpkin water. Heat the butter in a large pot, chop the onion finely and stir-fry until it begins to soften. Add the rice, stir, then add the wine. Add the simmering stock bit by bit, stirring continuously for about 20-25 minutes, or until the rice is cooked but still is a little resistant to the teeth (the stage the Italians call al dente). If you don't have enough stock, use the remaining pumpkin water. Stir in the parmesan cheese and parsley, season, then carefully fold in the cubed pumpkin.
- Refrigerate overnight. Next day, heat the deep-frying oil and cut the mozzarella into small cubes.
- Spread the flour on a plate, fork-whisk one of the eggs in a shallow bowl and spread the breadcrumbs on another plate. Stir the remaining two eggs into the cold risotto.
- Dust your hands with flour and form the risotto into balls about the size of a large egg. Push a cube of mozzarella into the centre of each one, folding the rice around it, then roll in the flour, beaten egg and bread-crumbs. Deep-fry until golden-brown, drain on paper towels and serve hot.
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