Rice Balls Stuffed With Mozzarella Recipes

RICE BALLS STUFFED WITH MOZZARELLA AND BEEF (SUPPLì AL TELEFONO)

Steps:

• In a large saucepan over medium-low heat, heat olive oil and add onion. Sauté until soft and golden, about 10 minutes. Add beef and sauté until browned. Add tomatoes and season to taste with salt and pepper. Simmer for 5 minutes.
• Add 2 cups vegetable broth and bring to a boil. Add rice and simmer, stirring constantly, until mixture is very thick and rice has no crunch but is still firm, about 15 minutes. If pan becomes dry during cooking, add more broth as needed. Remove from heat and stir in Parmigiano-Reggiano. Spread in a flat container or pan and allow to cool. Rice may be covered and refrigerated for up to 24 hours.
• Once rice has cooled, roughly divide it into 12 to 14 mounds. Line up the flour, eggs and bread crumbs in three shallow bowls. Scoop about two-thirds of a mound of rice and hold it in your hand. Press a cube of mozzarella into middle, top with remaining third of mound, and shape rice around it to form a ball, making sure mozzarella is securely closed in center. Roll rice ball in flour, then eggs, then bread crumbs; set aside.
• Fill a large skillet with about 1 inch of oil. Place over medium heat and allow to become very hot but not smoking. Add all the rice balls and allow to sit until golden brown underneath, 1 to 2 minutes, then turn to brown other sides. Drain on paper towels and serve immediately.

RICE BALLS STUFFED WITH MOZZARELLA

Steps:

• Put a pot or a dutch oven over medium heat. Add the Extra-Virgin Olive Oil (2 tablespoon) and allow to get hot, then add the Ground Black Pepper (to taste). Stir and cook until softened, about three minutes. Add Onion (1) breaking it up with a spoon, add Salt (to taste) and Lean Ground Beef (0.5 pound). Cook until the meat has begun to brown, five to seven minutes.
• Add Tomato Passata (415 milliliter), Dried Basil (1/2 teaspoon), salt and stir until is mixed with the meat. Cover and simmer on low for 20 minutes.
• Add Arborio Rice (1 1/2 cup) to the meat mixture and stir. Stir half a cup of Beef Broth (3 cup) Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in half cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you've used all the broth the rice is creamy and just tender, 25 to 35 minutes total.
• Remove from the heat; stir Breadcrumbs (1 cup) and Egg (3). Season with Ground Black Pepper (to taste) and Mozzarella Cheese (to taste). Mix in one of the Salt (to taste). Allow mixture to cool. Grab a handful of rice, place a cube ofParmesan Cheese (1/2 cup) in the center, and fold the rice around it to form a nice oval shape. Dip the suppli in the rest of the eggs, and then in the Butter (3 tablespoon) making sure it holds together.
• Heat the oil to 360 degrees F (180 degrees C) and deep fry the rice balls until golden brown. Drain and serve hot.

ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)

Steps:

• ~~~RICEBALLS~~~.
• Heat the olive oil in a pan with the garlic and onion.
• Cook until soft and add the basil.
• Add the cooked rice, season and blend it all together well.
• Pour the rice into a bowl, place in the fridge to chill.
• When cold, fold in the Parmesan and butter.
• Divide the rice into small balls of equal size pieces.
• Cut the mozzarella and sun dried tomatoes into half inch size pieces.
• Push a piece of mozzarella and tomatoes into the center of each rice ball.
• Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
• Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
• Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
• Drain on kitchen paper.
• ~~~POMODORASAUCE~~~.
• Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
• Add red onion and garlic and saute until onion is soft.
• Add red wine and reduce heat slightly.
• Add tomatoes, basil, chives and parsley and remove from heat.
• You want the ingredients just heated, not actually cooked.
• Season with salt, pepper, and sugar.
• Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.