Summary

Ingredients

• 3 tablespoon butter
• 1 small onion (s), finely chopped
• 1 ½ liters chicken broth
• 400 g rice (risotto rice, e.. Vialone Nano, Arborio or Carnaroli)
• 75 g parmesan (Parmiiano reiano), rated
• 2 egg (s), whisked
• 9 basil leaves, torn in 2 halves
• 150 g mozzarella, cut into 18 cubes
• 150 g breadcrumbs
• oil
• salt and pepper

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Instructions

1. Melt the butter in a large saucepan, sauté the onion over low heat for 3-4 minutes, do not brown. Bring the broth to the boil in another saucepan.
2. Add the rice to the onion and cook for 1 minute while stirring. Pour hot stock with several ladles, stirring constantly so that the rice cooks evenly. Always pour in enough stock to just cover the rice, stirring frequently. Continue in this way for 20 minutes, until the rice is creamy on the outside but still firm to the bite on the inside.
3. Remove the saucepan from the heat, stir in the parmesan and eggs. Salt and pepper. Spread out on a large baking sheet to cool.
4. Divide the rice into 18 servings. Put one portion each in the palm of your hand and put half a basil leaf and a mozzarella cube in the middle. Press the rice together again so that the cheese is enclosed. At the same time, shape the suppli into an egg. Then turn in breadcrumbs and set aside.
5. Pour enough oil into a deep fryer or deep pan. The croquettes must be covered when frying. Heat the oil to 180 ° C (until a bread cube in it turns golden brown within 15 seconds). Fry the suppli in portions for approx. 4 minutes until golden brown.
6. Drain on paper towels and serve immediately.