Fried Risotto Balls, Suppli di Riso, is the perfect way to use up leftover risotto… if you happen to have any. Stuffed with muenster cheese and served with warm marinara, this infamous Roman street food can easily be made at home.
arancini recipe, risotto balls, suppli di riso
2ouncesmuenster cheesecut into small pieces
3eggs for egg wash
All purpose flourfor breading
Fine panko breadcrumbsfor breading
Minced herbsparsley and basil, for garnish
Freshly grated parmesanfor garnish
Scoop cooled, leftover risotto into balls with an ice cream scoop. Once risotto has been balled, press a dent into the ball with your thumb and fill with one small piece of muenster cheese. Cover filling with risotto.
Place beaten eggs, flour, and panko into separate bowls and bread suppli in the following order: flour, egg, and panko. Make sure that the risotto balls are completely covered in each step. Place on a sheet pan for ease and cleanliness.
Heat a large saucepot, filled ¾ of the way with frying oil (I used vegetable for my frying) until the oil is about 350 degrees. One at a time, and with a spider, place the suppli in the hot oil (about 3 at a time) and allow to fry until golden brown, about 3-5 minutes.
Remove suppli from the oil and season with salt. Once all suppli are finished frying, serve immediately and garnish with freshly grated parmesan cheese and minced herbs. Serve alongside marinara.
Fried Risotto Balls
Amount Per Serving (1 each)
Calories 124Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g5%
Total Carbohydrates 17g6%
* Percent Daily Values are based on a 2000 calorie diet.