This traditional Italian preparation is a great way to transform leftover risotto into a fanciful side dish to pair with a salad.
- 1 oz. dried porcini mushrooms
- 2 cups hot water
- 2 cups classic risotto
- 2 eggs, lightly beaten
- ¾ cups dried bread crumbs
- 3 oz. Fontina, Gouda, or mozzarella cheese, cut into 12 strips
- vegetable oil for frying
In a small bowl, combine the porcini mushrooms and hot water. Let stand until the mushrooms soften, about 30 minutes. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms and place in a small saucepan over medium-high heat. Add the soaking liquid (discarding any sediment in the bottom of the bowl). Boil until all the liquid evaporates, about 8 minutes. Remove from heat.
In a medium bowl, combine the risotto and eggs.
To make the suppli, line a baking sheet with waxed paper. Place the bread crumbs in a cake pan. Drop 1 tablespoon of the risotto mixture on to the bread crumbs. Place 1 cheese strip and 1 teaspoon of the porcini mixture in the center of the risotto mound. Top with 1 tablespoon of the risotto mixture. Using your hands, gently form the risotto, cheese and porcini into a cylinder. Roll in the bread crumbs to coat. Transfer to a baking sheet. Repeat to make 12 suppli. Cover and refrigerate for at least 1 hour, and up to 24 hours.
Preheat an oven to 250 degrees F.
To a large saucepan, add oil to a depth of 2 inches. Heat to 350 degrees F. Working in batches, fry the suppli, turning occasionally, until golden brown, about 3 minutes. Drain on paper towels. Transfer to a baking sheet and keep warm in the oven while cooking the remaining suppli.
To serve, transfer to individual plates.
Serves 6
Source; Risotto, Williams-Sonoma Collection, TimeLife Books.
