I’m gonna skip the Columbus Day agita this year and just pass along this extraordinary recipe for suppli.
Suppli are breaded, deep-fried, egg-shaped risotto balls with a center of gooey cheese, and St. Peter will be holding one in each hand when he welcomes us to Heaven.
Here’s how you make them.
2 cups risotto (see recipe below)
4 oz. mozzarella in 1/2-inch cubes
3/4 cup bread crumbs
oil for frying
tomato sauce, if you like
Beat eggs lightly until just combined.
Add risotto and stir thoroughly, but do not mash rice.
If you want tomato sauce (this is how they were served in Rome), add it now – just enough to make it tomato-y, without thinning the mixture.
Form a ball about the size of a golf ball, make a little dent in it, stick a cube of cheese in the dent, and then add on another golf-ball sized lump of the rice mixture. Form it all into a smooth egg shape. Roll the whole thing in bread crumbs. Do this until you use up all the rice mixture.
Refrigerate the balls for 30 minutes if you can, to make them easier to fry.
Heat oil to 375 degrees; preheat oven to 250 degrees.
Fry 4 or 5 balls at a time, about 5 minutes until they are golden brown. The cheese inside should be melted.
Drain on paper towels, and keep the suppli warm in the oven while you are frying the rest — but these should be served pretty soon.
7 cups chicken stock
4 Tbs butter
1/2 cup finely chopped onions
2 cups raw white rice
1/2 cup dry white wine
4 Tbs soft butter
1/2 cup grated parmesan cheese
Set chicken stock to simmer in a pot.
In a large pan, melt 4 Tbs. butter – cook onions until soft but not brown.
Stir in raw rice and cook 1-2 minutes until the grains glisten and are opaque.
Pour in the wine and boil until wine is absorbed.
Add 2 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.
Add 2 more cups of stock and cook until absorbed.
If the rice is not tender by this point, keep adding 1/2 cups of stock until it is tender.
Gently stir in the 4 Tbs soft butter and the grated cheese with a fork.
I usually make a double recipe of the risotto, which yields about 12 cups of cooked risotto, to make 30 – 40 suppli, depending on how big I make them.