How to make SUPPLÌ DI RISO – Easy Italian recipe – Learn Italian while cooking Italian food

Ciao a tutti! Welcome back @Italian360 for a new super yummy Italian food recipe!
Have you all watched my RISOTTO AI FUNGHI video? If not, you may want to go back to it quickly, so you can enjoy your risotto first and then “recycle” the leftover rice to make this beautiful Italian finger food, the Supplì di riso!
Ready?
So let’s cook italian and learn italian together, once again, here @italian360, and don’t forget to subscribe so you won’t miss any italian dish or any easy learning italian lesson!

Supplì are pure poetry! A very easy Italian recipe that everyone will love! These super simple rice balls are exceptional, fragrant and stringy: supplì mozzarella and ham! People love them even in their more modern and original variations, such as supplì prosciutto and scamorza or supplì alla carbonara , those cacio e pepe or with vegetables… because these artfully fried rice balls are always delicious! For a super stringy effect we recommend using pizza mozzarella, otherwise even a fiordilatte mozzarella ball will be perfect for the job! Leftover rice is perfect for preparing supplì mozzarella and ham, try them and share this little appetizer with Roman flavors with us!

SUPPLÌ DI RISO recipe:

INGREDIENTS:
Cold leftover risotto
Mozzarella cheese
Sliced ham
1 egg
Pinch of salt
Bread crumbs
Frying oil

When your leftover risotto is well compacted, take it out of the fridge. Now you can form the supplì: first moisten your hands, so the rice doesn’t stick. Take a part of the mixture with a spoon and transfer it to your hand. Press lightly to widen the rice.
Then place some mozzarella cubes and some ham in the center and shape the rice with your hands to obtain the classic supplì (rice ball) shape. Repeat this operation until you finish the rice, with these doses you will obtain 10 supplì. Now move on to the breading. Beat the eggs in a small bowl, adding a pinch of salt. Take one of the supplì and pass it first in the egg and then in breadcrumbs.
Proceed in this way for all the others and gradually arrange them on a tray.
Heat plenty of frying oil until it reaches a temperature of 165-170°, immerse two pieces at a time, so as not to lower the temperature of the oil.
Wait a few minutes and when they are golden brown, drain them using a slotted spoon.
Transfer to a tray lined with frying paper and continue in this way until the cooking is finished. Serve the mozzarella and ham supplì hot.

TODAY’S ITALIAN WORDS:

Prosciutto Cotto: ham
Mozzarella: mozzarella 🙂
Uovo: egg
Pan grattato: bread crumbs
Riso: rice
Rotolare: to roll
Friggere: to fry