Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
To shape
Crumb coating
To deep-fry
How it's done
Risotto
Heat the oil in a pan. Add the shallot, sauté. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins., stirring occasionally until the rice is al dente, add the cheese, allow to cool slightly, mix in the basil and egg, season. Spread the risotto onto a tray, leave to cool.
To shape
Place 1½ tbsp of rice in the palm of a wet hand, create a hollow. Place 2 mozzarella balls in the hollow, cover with 1 tbsp of rice, shape into an oval. Shape the remainder of the rice in the same way.
Crumb coating
Place the flour, eggs and breadcrumbs in deep dishes. Toss the rice balls in the flour in batches, then shake off the excess. Dip the balls in the egg and then in the breadcrumbs, pressing firmly on the crumb coating.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 180 °C. Lower the suppli into the oil in batches using a slotted spoon, deep-fry for approx. 8 mins. Remove and drain on paper towels.
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