Monday, May 17, 2010

Recipe #325: Left-Over Risotto Balls





Ingredients:
2 Eggs
2 C left over risotto
3/4 C bread crumbs
4oz Mozzarella Cheese cut into 1/2 inch cubes
Oil for frying

Beat the eggs lightly. Add the risotto and stir gently but thoroughly, taking care not to mash the rice. Scoop up I tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle, and top with another spoonful of risotto. Press the two spoons together or use your hands to shape a ball.
Roll the ball in bread crumbs and place on wax paper. Similarly, shape other balls. The balls may be fried at once, but they are easier to handle if refrigerated for 30 minutes. Heat the oil in a deep-fat fryer to 375′. Preheat the oven to 250′, line a large baking dish with paper towels and put the dish in the oven. Fry the balls, 4 or 5 at a time, for about 5 minutes until they are golden brown and the cheese has melted. (The cheese should then resemble “telephone wires” when pulled apart) Transfer to the baking dish to drain. They may be kept warm in the oven for 10 minutes if they must wait.

This is heavenly. I first tried this dish in Naples, Italy way back when I as in High School they called it something like Suppli al telefono. Then came Chelsea serving risotto balls. I like mine better though. HA!! Being reminded of that word telefono... I think it'd be cool to tweak this recipe also by say making risotto al telefono with tomatoes, cream, basil and mozzarella. Then frying it with more mozzarella? DING DING DING! Heaven! 
NomNom ENJOY!

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