Makes enough risotto for 24+ suppli the size of goose eggs.


Set chicken stock to simmer in a pot.

In a large pan, melt 8 Tbs. of the butter, and cook onions slowly until soft but not brown.

Stir in raw rice and cook 7-8 minutes or more, stirring, until the grains glisten and are opaque.

Pour in the wine and boil until wine is absorbed.

Add 4 cups of simmering stock and cook uncovered, stirring occasionally until the liquid is almost absorbed.

Add 4 more cups of stock and cook until absorbed.

If the rice is not tender by this point, keep adding cups of stock until it is tender. You really want the rice to expand and become creamy.

When rice is done, gently stir in the other 8 Tbs of butter and the grated cheese with a fork.

This risotto is wonderful to eat on its own, but if you want to make suppli out of it, read on!

TO MAKE THE SUPPLI:

Beat the eggs and gently mix them into the risotto.


Scoop up about 1/4 cup risotto mixture. Press a cube of mozzarella. Top with another 1/4 cup scoop of risotto. Roll and form an egg shape with your hands.


Roll and coat each risotto ball in bread crumbs and lay in pan to refrigerate. 


Chill for at least an hour to make the balls hold together when you fry them.


Put enough oil in pan to submerge the suppli. Heat slowly until it's bubbling nicely, but not so hot that it's smoking. It's the right temperature when little bubbles form on a wooden spoon submerged in the oil. 


Preheat the oven if you are making a large batch, and put a paper-lined pan in the oven.


Carefully lower suppli into the oil. Don't crowd them! Just do a few at a time. Let them fry for a few minutes and gently dislodge them from the bottom. Turn once if necessary. They should be golden brown all over. 


Carefully remove the suppli from the oil with a slotted spoon and eat immediately, or keep them warm in the oven.