Italian Rice Balls (Suppli Di Riso)

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READY IN: 50mins
YIELD: 8 balls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat stock in a large saucepan and keep on a constant simmer.
  • Melt butter in another saucepan and add rice stirring to coat all the grains; Add stock, one ladle at a time until absorbed; Continue until the rice is tender but still firm, approximately 18-20 minutes.
  • Add mozzarella, shallots, herbs, orange zest, parmesan, salt and pepper; mix and remove from the heat and allow to cool; The rice is much easier to shape when it is cool.
  • Shape rice into 8 balls.
  • Dip each one into beaten egg and coat well, then roll in the breadcrumbs, pressing crumbs into any areas that may look a bit bare.
  • Heat oil in pan, add the rice balls and cook until golden all over; you can do this in two batches if necessary; Drain well on kitchen paper.
  • Serve hot or cold.
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