Impromptu Supplì

Name: Impromptu Supplì
Total time: 1200 s
Yield: 6 pieces
Ingredients: About 2 cups tomato risotto (about 300 grams); as needed Cubed low-moisture mozzarella cheese,; 1 egg; as needed Breadcrumbs,; as needed Vegetable oil for frying (preferably high-oleic sunflower oil),

Elodia @kitchens_drops_elo

Reggio Calabria

For lunch, I made a creamy tomato risotto, but I didn’t realize I made too much, so I ended up with a big leftover portion! Just yesterday, I was looking at the profile of “In cucina con Roberta” and saw her “Supplì my way”: the best way to use up leftover risotto, because we don’t like waste!

Elodia @kitchens_drops_elo

Saved

Ingredients

About 20 minutes

6 pieces

About 2 cups tomato risotto (about 300 grams)
as neededCubed low-moisture mozzarella cheese,
1egg
as neededBreadcrumbs,
For frying:
as neededVegetable oil for frying (preferably high-oleic sunflower oil),

Saved

Steps

About 20 minutes

1

Cut the mozzarella cheese into cubes. Set up one bowl with the beaten egg, one with breadcrumbs, and one empty bowl to hold the breaded supplì.
2

Place some risotto in the palm of your hand and make a small indentation. Add a few cheese cubes, then cover with more risotto to form a ball.
3

Dip each ball in the egg, then coat with breadcrumbs. Repeat the process a second time for each ball.
4

Fry in plenty of hot oil until golden brown.