Cheesy Rice Balls (Suppli)

DifficultyIntermediate

Nutritional Tidbit from Audrey: Recently my family went on a dream Italian Vacation. We traveled and ate in many places. When we were in Rome we were served Suppli and the kids and adults both loved them. Italian Food is very fresh and healthy so we were surprised to get something fried, but of course it was fried in olive oil which is rich in oleic acid and antioxidants, both which can help fight inflammation and maintain heart health. Contrary to popular belief, you can fry in olive oil but the temperature is 350 degrees, not the 500 degrees that other oils heat up to, to fry something.

Yields1 Serving
Prep Time1 hr 15 minsCook Time15 minsTotal Time1 hr 30 mins
 1 ⅞ cups Round grain rice (such as what you would use for risotto)
 1 ¼ cups Tomato Purée (I used fresh tomatoes from my garden to make the purée)
 1 Onion (diced)
 5 cups Vegetable Stock
 3 Eggs
 1 ¾ cups Fresh Mozzarella (In Italy there is no such thing as low fat Mozzarella)
  cup Parmesan Cheese, grated)
 1 ⅔ cups Bread Crumbs
 2 tbsp Butter
 Extra Virgin Olive Oil
 Danbury Country Store Sea Salt
 Danbury Country Store Black Pepper, fine Grind
1

Make a sauce using the diced onion, tomato purée and a drizzle of olive oil. Add the rice to the sauce and cook over medium high, gradually adding the stock, until al dente.

2

Season with salt and pepper and remove from the heat. Add the butter and Parmesan and stir.

3

Spread the rice on a baking sheet and allow to cool. (This step can be done a day ahead, or if you have leftover risotto you can improvise and use that).

4

Finely dice the Mozzarella and place in strainer to drain off all the liquid.

5

When the rice is completely cool, take a tablespoon or small scoop of the rice and add a few cubes of the mozzarella. Carefully enclose the rice over the mozzarella.

6

Dip ball into beaten eggs and then into breadcrumbs.

7

Allow to stand for 60 minutes. (Again, this recipe can be done ahead of time and refrigerated until you are ready to fry).

8

Bring ample oil to 350 degrees. This is better to do in a small pot, so you have to use less oil and cook four at a time. Fry each side until golden and then place on brown bag or kitchen paper to remove excess oil.

9

Serve hot with fresh basil, Parmesan or tomato sauce (or all three).

Ingredients

 1 ⅞ cups Round grain rice (such as what you would use for risotto)
 1 ¼ cups Tomato Purée (I used fresh tomatoes from my garden to make the purée)
 1 Onion (diced)
 5 cups Vegetable Stock
 3 Eggs
 1 ¾ cups Fresh Mozzarella (In Italy there is no such thing as low fat Mozzarella)
  cup Parmesan Cheese, grated)
 1 ⅔ cups Bread Crumbs
 2 tbsp Butter
 Extra Virgin Olive Oil
 Danbury Country Store Sea Salt
 Danbury Country Store Black Pepper, fine Grind

Directions

1

Make a sauce using the diced onion, tomato purée and a drizzle of olive oil. Add the rice to the sauce and cook over medium high, gradually adding the stock, until al dente.

2

Season with salt and pepper and remove from the heat. Add the butter and Parmesan and stir.

3

Spread the rice on a baking sheet and allow to cool. (This step can be done a day ahead, or if you have leftover risotto you can improvise and use that).

4

Finely dice the Mozzarella and place in strainer to drain off all the liquid.

5

When the rice is completely cool, take a tablespoon or small scoop of the rice and add a few cubes of the mozzarella. Carefully enclose the rice over the mozzarella.

6

Dip ball into beaten eggs and then into breadcrumbs.

7

Allow to stand for 60 minutes. (Again, this recipe can be done ahead of time and refrigerated until you are ready to fry).

8

Bring ample oil to 350 degrees. This is better to do in a small pot, so you have to use less oil and cook four at a time. Fry each side until golden and then place on brown bag or kitchen paper to remove excess oil.

9

Serve hot with fresh basil, Parmesan or tomato sauce (or all three).

Notes

Cheesy Rice Balls (Suppli)
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