Suppli al telefono, also known as arancini, are little risotto balls filled with mozzarella cheese. They are named so because when you bite into them, the mozzarella stretches out like telephone wires. An easy, delicious entrée, light meal or accompaniment to a main course. Use your favourite risotto recipe or a simple risotto with Parmigiano Reggiano and Italian parsley.

Cooled pre-prepared risotto (see our Ferron No-Stir Risotto recipe )
2 free-range eggs, plus 1 beaten egg for coating
150g - 200g mozzarella, cut into small cubes
Fresh white breadcrumbs
Parmigiano Reggiano, grated
Girolomoni '00' flour
Extra virgin olive oil (EVO)

Beat the two eggs and stir thoroughly into the pre-prepared risotto (these suppli are even better if the risotto is made the day before).

Using wet hands shape the risotto into small balls (no smaller than a golf ball) and poke a piece of mozzarella into each one, sealing the hole with the rice mixture. You could also fill these with a dollop of Salvagno olive paste or one Salvagno pitted olive . Try adding one of our Sabato pastes, such as porcini crema or pesto, to your cooled risotto mixture for extra flavour before shaping into balls.

Combine the breadcrumbs and Parmigiano Reggiano. Roll the balls in flour. Dip into the extra beaten egg, then into the breadcrumb mix. Refrigerate for at least one hour or freeze until needed.

Heat EVO in a pan and fry the balls until golden.

Serve hot with Sabato pasta sauce or Sabato aioli.

Note; If finishing from frozen, do not defrost, just pan-fry.



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