for 12 pieces

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
250 g	risotto rice
1 ½ dl	white wine
5 dl	vegetable bouillon
80 g	grated Parmesan
2 bunch	basil, finely chopped
1	egg, beaten
	salt and pepper to taste

To shape

150 g

mozzarella balls

Crumb coating

100 g	white flour
2	eggs, beaten
100 g	breadcrumbs

To deep-fry

oil, for deep-frying

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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