Suppli al Telefono: Deep Fried Rice and Mozzarella Balls

Serves About 20 appetizer balls
1 Member Rating
Make a risotto with Jasmine or Basmati rice ... then create the appetizer with cheese, prosciutto and spices.  Assemble and fry in olive oil.

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  • Jasmine Rice
    Make your family meals “gourmet” when you use Mahatma Thai Jasmine Rice. Authentic and natural, it complements your menu with exotic scent and flavor.
  • Basmati Rice
    With a naturally delicious flavor and scent … Mahatma Basmati Rice is the perfect mate to any rice recipe.


1 Tbsp olive oil
1 Tbsp butter
3 Tbsps shallot, minced
1 cup Mahatma® Jasmine Rice or Mahatma® Basmati Rice
1/4 cup dry white wine
3 cups hot chicken broth
1/2 cup grated Parmigiano-Reggiano
1 recipe of risotto prepared with Mahatma® Jasmine Rice or Mahatma® Basmati Rice, cooled
3 eggs
3 oz Mozzarella cheese, diced
2 oz sliced prosciutto, diced
1/2 cup Parmigiano-Reggiano cheese, freshly grated
2 Tbsps flat leaf parsley, minced
salt and ground black pepper, to taste
2 cups fine dry bread crumbs
olive oil for deep frying

Cooking Directions

Step One:  RISOTTO

Heat oil and butter in a large heavy saucepan.  Add shallots and sauté over medium heat until shallots are tender, about 2 minutes.  Add rice and stir until all grains are coated and slightly translucent, about 2 minutes.  Add wine and stir over medium high heat until all wine is absorbed.  Add about 1 cup of hot broth to rice and stir constantly until almost all the broth is absorbed.  Continue to add hot broth, one cup at a time, stirring occasionally, until liquid is absorbed, before adding more broth.  Use just enough broth to cook the rice until it is al dente.  Remove from heat and stir in Parmigiano-Reggiano.  Makes 2½ cups.


Beat 1 of the eggs, add it to the cooked risotto, and mix well.  In a small bowl, combine mozzarella, prosciutto, Parmesan and parsley; mix well.  Scoop a 1½ tablespoon portion of the risotto mixture into the palm of your hand.  Make an indentation in the center and fill with ½ teaspoon of the cheese mixture.  Close up your hand to envelop filling, adding a pinch of rice to seal.  Shape into a ball and lay on a baking sheet lined with parchment paper.  Continue forming the balls with remaining ingredients.  Refrigerate rice balls 10 minutes.


Beat the remaining eggs with a pinch of salt in a small bowl.  Pour the bread crumbs into a shallow pan.  Dip each rice ball into the eggs then roll in the bread crumbs.  Refrigerate 10 minutes *.  Heat 3-inches of oil in a deep pan to 375­°F.  Fry rice balls until golden brown, about 2 minutes.  Do not overcrowd the pan.  Remove with a slotted spoon and drain on paper towels.  Serve hot**.

*  At this point suppli can be covered tightly and refrigerated overnight.

**  Can be served with a marinara, pesto or aioli sauce, if desired.