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Italian.Chef's picture

Jan. 03, 2012


Eggs 2
Risotto 1/4 Pint (Freshly Made OR Left Over)
Bel paese cheese/Mozzarella cheese 4 Ounce , cut into 1/2 inch cubes
Fine dried breadcrumbs 3 Ounce
Vegetable oil/Cooking fat 2 Cup (32 tbs) (for deep frying)



1. Preheat the oven to gas mark 1/2 , 250°F, 130°c.

2. Line a large baking dish with paper towel and leave it in the oven.


3. In a bowl beat the eggs lightly with a fork until just blended.

4. Now add the risotto and mix gently, so that the rice does not get mashed.

5. In a spoon take 1 tablespoon of the mixture, keep a cheese cube in the middle and top with another spoon of risotto.

6. Press the spoons together or make a risotto ball with your hands.

7. Place this ball in breadcrumbs and roll it to coat with the crumbs all over.

8. Make similar cheese stuffed risotto balls with the rest of the risotto and keep the balls on a greaseproof paper.

9. In a deep frying pan heat the oil to 375 °F, 190°c, fry the balls 4-5 at a time for 5 minutes or until golden brown (it is easier to handle the balls if they are refrigerated for 30 minutes).

10. Take it out and drain in the baking dish with paper towel and keep in the oven until ready to serve.


11. Serve immediately with your favourite dipping sauce or it is good on its own as the melted cheese inside serves as a sauce, an excellent canape with drinks or even an appetizer.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 439Calories from Fat 226

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 280 mg11.67%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet