Supplì di Risotto

Name: Supplì di Risotto
Ingredients: 2 cups Cooked risotto; 1 cup Grana Padano cheese; 1 Egg; 1 cup Breadcrumbs; for frying Olive oil; to taste Salt; to taste Freshly ground black pepper; 1/2 cup Tomato sauce

A recipe from the Bmarchai Recipes collection.

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Nutrition (per serving)

940Calories

96 gProtein

65 gCarbs

48 gFat

10 gSugar

1200 mgSalt

Ingredients

2 cups Cooked risotto
1 cup Grana Padano cheese
1 Egg
1 cup Breadcrumbs
for frying Olive oil
to taste Salt
to taste Freshly ground black pepper
1/2 cup Tomato sauce

Method

In a large mixing bowl, combine the cooked risotto, Grana Padano cheese, and egg, and mix well.
Using your hands, shape the mixture into small balls, about 1 1/2 inches in diameter.
Roll each ball in the breadcrumbs to coat, pressing the crumbs gently onto the rice ball to help them stick.
Heat about 2-3 inches of olive oil in a deep frying pan over medium-high heat until it reaches 350°F (180°C).
Carefully place a few of the rice balls into the hot oil and fry until golden brown, about 3-4 minutes on each side.
Using a slotted spoon, remove the fried rice balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serve the supplì hot with a side of tomato sauce for dipping.
To add an extra layer of flavor, you can sprinkle some grated Parmesan cheese over the top of the supplì before serving.