Ingredients
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1.5 litres (6 cups) chicken stock
- 440 g (2 cups) risotto rice (arborio, vialone nano or carnaroli)
- 75 g (3/4 cup) grated Parmesan cheese
- 2 eggs, beaten
- 9 basil leaves, torn in half
- 150 g (5 1/2 oz) mozzarella cheese, cut into 18 cubes (about 1.5 cm/ 5/8 inch square)
- 150 g (1 1/2 cups) dried breadcrumbs
- oil for deep-frying
Method
1. Melt the butter in a large saucepan. Add the onion and cook over low heat for 3-4 minutes until softened but not browned. Heat the stock to simmering point in another saucepan.
2. Add the rice to the onion and cook, stirring, for 1 minute to seal the rice. Add several ladles of the hot stock, stirring continuously so that the rice cooks evenly. Keep adding enough stock to just cover the rice, stirring frequently. Continue in this way for about 20 minutes, or until the rice is creamy on the outside but still al dente.
3. Remove from the heat and stir in the Parmesan and eggs. Season with salt and pepper. Spread out on a large baking tray to cool completely.
4. Divide the rice into 18 portions. Take one portion in the palm of your hand and place a piece of basil and a cube of mozzarella in the centre. Fold the rice over to encase the cheese and at the same time mould the croquette into an egg shape. Roll the croquette in breadcrumbs and place on a baking tray while you make the rest.
5. Heat enough oil in a deep-fat fryer or deep frying pan to fully cover the croquettes. Heat the oil to 180°C (350°F), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Deep-fry the suppli in batches, without crowding, for about 4 minutes, or until evenly golden brown. Drain on paper towels and serve at once, as they are or with a fresh tomato sauce.
