Suppli Al Telefone

Suppli Al Telefone
2 eggs, lightly beaten
225g cold, cooked risotto
50g parma ham, diced
115g mozzarella diced
fresh breadcrumbs
olive oil for frying
salt & pepper
Mix the beaten eggs into the cold risotto and season with salt & pepper.
Form the rice mixture into balls about the size of a small orange and make a hollow in each one. Fill this with a cube of ham and one of cheese. Roll each ball in your hand to enclose the ham and cheese completely, adding a little more rice if necessary.
Spread out the breadcrumbs in a shallow tray or plate and roll the riceballs in the breadcrumbs to coat them lightly.
Heat enough oil in a heavy-based frying pan to cover the balls. Deep fry in batches for 3 – 5 minutes until golden brown. Drain on kitchen paper and keep warm while you cook the remainder. Serve piping hot.