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Suppli - Rice Fritters

A web-exclusive recipe from Italian Cooking and Living

  • 4 tablespoons extra-virgin olive oil
  • 1/2 onion, minced
  • 1 pound Arborio rice
  • 1/4 cup dry white wine
  • 1 cup chicken or vegetable stock
  • 2 tablespoons freshly grated grana padano
  • 2 tablespoons of butter
  • 4 eggs
  • salt and pepper
  • 12 ounces fresh mozzarella, cubed
  • 1 cup all-purpose flour
  • 1 cup unflavored breadcrumbs

In a skillet, warm 1 tablespoon of the olive oil and sauté the onion for about 5 minutes, or until translucent. Add the rice and toast until brown. Add the white wine and the broth and stir until absorbed. Remove from the heat and add the grana padano, butter, 1 egg, salt, and pepper. Transfer to a large plate and let cool. Divide the rice into 16 small portions. Place 1 or 2 cubes of mozzarella in the middle of each portion and form them into little balls. Beat the remaining 3 eggs and roll the rice balls in the flour. Dip in the eggs, cover with bread crumbs, and fry in the hot remaining olive oil. Serves 8

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The Magazine of La Cucina Italiana