Crispy Mozzarella Risotto Balls with Aioli
Golden-fried risotto balls with melted mozzarella centers, served with garlicky aioli. A quick weeknight version of supplì al telefono — the Italian fried rice ball that stretches cheese like a phone cord.
- Total time
- 28 min
- Servings
- 2
- Calories
- 580
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Heat broth in a pot; keep it simmering while you cook the risotto.
Step 2
In a skillet over medium, melt 1 tbsp butter, add rice, and stir constantly for 2 minutes until translucent at the edges.
Step 3
Add broth one ladle at a time, stirring constantly; wait until liquid absorbs before each new ladle, ~15 minutes total.
Step 4
Stir in remaining butter and salt to taste; rice should be creamy and flow on the plate like lava.
Step 5
Spread risotto on a plate to cool 5 minutes; form 6 balls around each mozzarella piece, roll in panko until coated.
Step 6
Heat oil in a skillet over medium-high; fry balls 2 minutes per side until golden brown and crispy.
Step 7
Mix mayo with 1 minced garlic clove and salt; serve balls hot alongside aioli.
Tools you’ll need
- medium saucepan
- 12-inch skillet
- wooden spoon
- ladle
- plate
- neutral cooking oil
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