SUPPLI (RISOTTO CAKES)
| Risotto: | Filling: |
| 2 tablespoons olive oil | 200g fresh buffalo milk mozzarella or bocconcini |
| 1 leek, cleaned, trimmed and sliced finely | 50 grams prosciutto |
| 1 ½ cups arborio rice | breadcrumbs |
| 400g tin of Italian tomatoes, liquefied | olive oil for frying |
| 4 – 6 good quality artichoke hearts in oil, chopped finely | |
| ¼ cup freshly grated Parmesan | |
| salt & pepper to taste |
Risotto:
Put the liquefied tomatoes in a pot with enough water to make up 750ml of stock and bring to the boil.
In a heavy saucepan heat the olive oil and sauté the leek for 5 minutes over a medium heat. Add the rice and toss for a few minutes to coat all the grains.
Add 1 cup of the boiling tomato stock and stir the rice until all the liquid has been absorbed. Continue to add the hot stock gradually, allowing the rice to absorb the liquid after each addition, until all the stock is used and the rice is cooked. Add the chopped artichoke hearts and leave covered for at least 2 hours if not overnight.
Just before making the suppli, mix in the parmesan cheese, salt and pepper.
To make the suppli:
Cut mozzarella into small fingers and wrap each one with a strip of prosciutto.
Take a small handful of the risotto and place the wrapped mozzarella in the centre. Shape into firm elongated spheres, enclosing the cheese. Roll in breadcrumbs.
Heat the oil in a large heavy frying pan and shallow fry the suppli a few at a time until golden brown. Drain on paper towels.
Serve with lemon wedges.
Makes about 12