300-400g plain cooked risotto rice
50g Parmesan, grated
2 medium eggs
4 stems fresh parsley, chopped finely
120g Buffalo mozzarrella, cubed
120g white breadcrumbs
Olive oil for fying
1. Place the risotto rice in a large bowl.
2. Add the grated Parmesan, eggs and parsley. Mix well with clean hands.
3. Roll the rice into small croquette shapes – stuff a cube of mozzarella into each one and seal the gap with rice.
4. Roll the suppli in breadcrumbs and deep-fry in batches in hot oil until golden. They will take 3-4 minutes depending on size. Serve immediately.
Suppli Recipe Tips
It is best to eat suppli the day they are made as you are starting with risotto rice that is already cooked and cooled.