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    Suppli Al Telefono

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    Suppli Al Telefono

    Makes: 20


    • 30g butter
    • 2 cloves garlic, thinly sliced
    • 250g arborio rice
    • 200ml white wine
    • 750ml/1 litre vegetable stock
    • 100ml cream
    • 50g grated parmesan
    • 90g sun-dried tomatoes, presoaked and thinly sliced
    • Large handful of basil, roughly torn
    • 1 mozzarella, cut into 20 cubes
    • 2 eggs
    • Breadcrumbs
    • Vegetable oil for deep-frying
    • Salt
    • Freshly ground black pepper


    1. Melt the butter in a heavy pan. Add the garlic and sauté for 1 minute. Add the rice and stir to coat it thoroughly in butter until it starts to crackle. Add the wine, stirring all the time until it is absorbed. Little by little, add the stock, then the cream, and stir until the rice is al dente (about 15 minutes).
    2. Stir in the parmesan, sun-dried tomatoes and basil, season, and leave to cool.
    3. When the risotto is cold, form it into bite-sized balls, moulding it around a cube of mozzarella - having wet hands makes this process easier.
    4. Beat the eggs in a dish. Roll the risotto balls in the egg, then the breadcrumbs, and deep-fry until golden. Serve piping hot.

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