Suppli al Telefono: Deep Fried Rice and Mozzarella Balls

Make a risotto with Jasmine or Basmati rice ... then create the appetizer with cheese, prosciutto and spices.  Assemble and fry in olive oil.

Makes About 20 appetizer balls Servings

• Ingredients

  		Risotto:
  1	Tbsp	olive oil
  1	Tbsp	butter
  3	Tbsps	shallot, minced
  1	cup	Mahatma® Jasmine Rice or Mahatma® Basmati Rice
  1/4	cup	dry white wine
  3	cups	hot chicken broth
  1/2	cup	grated Parmigiano-Reggiano
  		Appetizer:
  		1 recipe of risotto prepared with Mahatma® Jasmine Rice or Mahatma® Basmati Rice, cooled
  3		eggs
  3	oz	Mozzarella cheese, diced
  2	oz	sliced prosciutto, diced
  1/2	cup	Parmigiano-Reggiano cheese, freshly grated
  2	Tbsps	flat leaf parsley, minced
  		salt and ground black pepper, to taste
  2	cups	fine dry bread crumbs
  		olive oil for deep frying

• Directions
  Step One:  RISOTTO
  
  Heat oil and butter in a large heavy saucepan.  Add shallots and sauté over medium heat until shallots are tender, about 2 minutes.  Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.  Add wine and stir over medium high heat until all wine is absorbed.  Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed.  Continue to add hot broth, one cup at a time, stirring occasionally, until liquid is absorbed, before adding more broth.  Use just enough broth to cook the rice until it is al dente.  Remove from heat and stir in Parmigiano-Reggiano.  Makes 2½ cups.
  
  Step Two:  APPETIZER ASSEMBLY
  
  Beat 1 of the eggs, add it to the cooked risotto, and mix well.  In a small bowl, combine mozzarella, prosciutto, Parmesan and parsley; mix well.  Scoop a 1½ tablespoon portion of the risotto mixture into the palm of your hand.  Make an indentation in the center and fill with ½ teaspoon of the cheese mixture.  Close up your hand to envelop filling, adding a pinch of rice to seal.  Shape into a ball and lay on a baking sheet lined with parchment paper.  Continue forming the balls with remaining ingredients.  Refrigerate rice balls 10 minutes.
  
  Step Three:  COOKING APPETIZERS
  
  Beat the remaining eggs with a pinch of salt in a small bowl.  Pour the bread crumbs into a shallow pan.  Dip each rice ball into the eggs then roll in the bread crumbs.  Refrigerate 10 minutes *.  Heat 3-inches of oil in a deep pan to 375­°F.  Fry rice balls until golden brown, about 2 minutes.  Do not overcrowd the pan.  Remove with a slotted spoon and drain on paper towels.  Serve hot**.
  
  *  At this point suppli can be covered tightly and refrigerated overnight.
  
  **  Can be served with a marinara, pesto or aioli sauce, if desired.
  
  
  
• Nutritional Info
  
  
  

  *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

  
  
  

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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