Suppli al Telefono/ Rice Balls

 Giuseppe's Suppli al Telofono/ Rice Balls

Ig: @mangia.con.elena

My mother always called these "palle di riso" so that is how I grew up calling them until my youngest brother (the same one who makes the best pizza dough and his recipe is in an earlier post) began working at an fine dining Italian restaurant as a teenager and began to craft his culinary skills. He informed us that they were called suppli ( pronounced soo- plee ) and his are phenomenal. However, they are not arancini and I know this can be quite confusing so I will try to clarify this for you. Suppli and arancini are both created with risotto made with arborio rice, parmigiano and breadcrumbs. Their most distinctive feature is their shape. Arancini are large round balls or large triangular whereas suppli are cylindrical.

Arancini are of Sicilian origin and have the addition of meat sauce and peas and no mozzarella  whereas suppli are of Roman origin and do not include peas. So for this recipe I seem to have muddied the waters a bit by adding peas because I love the taste of peas and not using a tomato sauce in my suppli (or does that mean they are now arancini???). Whatever you choose to call them they are delicious. They are found in most Roman restaurants as an appetizer. They are most delicious eaten within minutes of cooking so that the mozzarella oozes out! That is a must! If you can't eat them immediately or need to cook ahead of time allow them to cool on counter before refrigerating and then place on a parchment lined sheet and warm up in oven until interior is nice and hot. 

This recipe requires you to make a plain risotto (meaning no addition of vegetables) and allowing it to cool first. I like to make the risotto the day before however if you make it the same day then lay it flat on a baking dish to cool before combining it with the other ingredients. 

I posted a recipe for risotto in an earlier post. It is a pea and asparagus risotto but for the purpose of this recipe leave the vegetables out. Of course, if you love peas as much as I do then add them in!!!

The measurements I am using are based on a risotto made with 2 cups arborio (as per my previous recipe). It will yield about 15-20 suppli depending on their size. 

As with all of my recipes the measurements for spices are just estimates. Don't like a spice? Then leave it out! If you feel you want more of one ingredient then add more! When it is enough for you is what QB signifies in my recipes. It is important to start with small additions of spices and then taste test and adjust as you go along. Quanto basta  is what Italian cooking is all about.  Let your taste buds be your guide!

Cominciamo!

Ingredients

• prepared risotto cooled
• 1-3 eggs (really depends on how sticky your risotto is, you will have to judge)
• 2-3 cups of Italian seasoning breadcrumbs (QB)
• additional breadcrumbs spread into a deep dish (QB)
• cubed mozzarella
• oil such as canola or sunflower for frying
• large, deep skillet

Directions

1. Add 1 beaten egg and 2 cups of breadcrumbs to the risotto to start and  mixing it together by hand.
2. Continue mixing until you have a tight mixture that will hole its form. You will need to add  another egg and some more breadcrumbs if necessary. 
3. You can test the consistency of the mixture by rolling a cylinder shape in your hand and if it stays together then it is ready. 
4. Take a palm size amount of the mixture and lay it out flat in the palm of your hand. Place the mozarella cube in the middle of the mixture and then form a cylinder shape around the cube ensuring that it is completely covered by the rice.
5. Roll it in your hands and make sure it is nice and firm.
6. Then roll the suppli through the breadcrumbs to create a nice coating.
7. Set aside on a tray and continue until done.
8. Pour enough oil into the skillet to cover about 2/3 or of the suppli.
9. Add the suppli in small batches once the oil is hot. Test the oil by adding a small piece of mixture and if it starts to sizzle then it is ready.
10. Allow browning and crisping on one side before turning onto another. Try to evenly brown all sides of the suppli.
11. To test for readiness break one open and if the cheese melts then it is done! 
12. Place on a tray with some paper towels to soak up any oil.

A Mangia!

Fatto Con Amore,

Elena💜