Suppli al Telefono

Step 1

Heat vegetable broth in a saucepan and keep at a gentle simmer.

Step 2

In a large, heavy-bottomed pot or skillet, melt butter over medium heat. Add diced onion and sauté until softened, about 3 minutes.

Step 3

Add Arborio rice to the pot and stir constantly for 2 minutes to toast lightly.

Step 4

Pour in white wine and stir until completely absorbed.

Step 5

Add warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next, about 18-20 minutes total.

Step 6

When rice is creamy and al dente, remove from heat. Stir in Parmigiano-Reggiano, salt, and pepper. Transfer to a baking sheet and cool to room temperature, about 30 minutes.

Step 7

Once cooled, wet your hands and take a golf-ball-sized portion of risotto. Press a mozzarella cube into the center, then seal with more rice to form an egg shape.

Step 8

Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each suppli in flour, then egg, then breadcrumbs.

Step 9

Heat vegetable oil to 350°F (175°C) in a deep pot or Dutch oven, using a thermometer to monitor temperature.

Step 10

Carefully fry suppli in batches for 3-4 minutes until golden brown on all sides. Do not overcrowd the pot.

Step 11

Transfer to a paper towel-lined plate to drain. Serve warm.