Suppli al Telefono: Deep Fried Rice and Mozzarella Balls

Suppli al Telefono: Deep Fried Rice and Mozzarella Balls
Photo by www.myrecipes.com

Ingredients

  • 3 ounces mozzarella, diced
  • 3 ounces mozzarella, diced
  • 2 ounces sliced prosciutto, diced
  • 1 recipe of risotto prepared with Mahatma or Carolina Jasmine or Basmati Rice, cooled
  • 1 cup Mahatma or Carolina Jasmine or Basmati Rice
  • 3 tablespoon shallots, minced
  • 2 tablespoons flat leaf parsley, minced
  • + 29 more ingredients
    • RISOTTO:
    • 2 tablespoons flat leaf parsley, minced
    • 2 cups fine bread crumbs
    • ½ cup Parmigiano-Reggiano cheese, freshly grated
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1 tablespoon butter
    • olive oil for deep frying
    • ¼ cup dry white wine
    • 2 ounces sliced prosciutto, diced
    • 3 cups hot chicken broth
    • 1 cup Mahatma or Carolina Jasmine or Basmati Rice
    • 3 cups hot chicken broth
    • RISOTTO:
    • salt and pepper
    • 3 large eggs
    • 3 large eggs
    • 1 tablespoon olive oil
    • salt and pepper
    • APPETIZER:
    • ½ cup grated Parmigiano-Reggiano
    • APPETIZER:
    • ½ cup grated Parmigiano-Reggiano
    • 2 cups fine bread crumbs
    • 3 tablespoon shallots, minced
    • ¼ cup dry white wine
    • olive oil for deep frying
    • 1 recipe of risotto prepared with Mahatma or Carolina Jasmine or Basmati Rice, cooled
    • ½ cup Parmigiano-Reggiano cheese, freshly grated

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 a...

View full recipe at My Recipes

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