Italia__-_November_2016

EAT ITALIA!

78 ITALIA! November 2016

FOR THE RISOTTO

20g dried porcini mushrooms

250ml white wine

500ml vegetable stock

2 tbsp olive oil

1 garlic clove, finely chopped

2 tbsp thyme leaves

1 tbsp freshly chopped rosemary

200g risotto rice

60g Parmesan cheese, grated

sea salt and cracked black pepper

FOR THE FILLING

17 cured black olives, stoned

40g plain flour

2 free-range eggs, beaten

140g fresh breadcrumbs

vegetable oil, for frying

saffron salt, to sprinkle

Soak the mushrooms for the risotto in the wine

for 30 minutes. Drain, reserving the liquid, and

chop roughly. Pour the reserved liquid into a

small saucepan with the vegetable stock. Bring

to the boil and reduce to a simmer.

Put the olive oil, garlic, thyme, rosemary and

mushrooms in a medium saucepan and cook

over medium-high heat for a few seconds, to

coat with the olive oil. Add the rice and stir for

2-3 minutes until well coated and translucent.

Start adding the stock a ladleful at a time,

stirring continuously until the liquid has been

absorbed. Continue until you have used all the

liquid, about 20 minutes. Stir in the cheese and

season with salt and black pepper. Pour onto a

large plate and spread out to cool.

To make the suppli, take tablespoons of cooled

risotto and form 17 balls. With your index

fi nger, make a dent in each risotto ball and

place an olive in the centre. Roll the risotto ball

in your hand to reshape and cover the olive.

Dust the suppli balls with fl our, dip into the

beaten egg and then toss in the breadcrumbs

until well coated. At this stage they can be

left to rest in the fridge for up to 6 hours

until you are ready to cook.

Heat the oil in a heavy-bottomed pan until

the oil reaches 180°C on a deep-frying

thermometer. Alternatively, test the oil by

dropping in a cube of bread – it should turn

golden brown in a few seconds. Fry the suppli

in batches until crispy and golden brown, about

2 minutes. Drain on paper towels. Sprinkle

generously with saffron salt and serve.

Suppli

Supplì

➤ MAKES 17 ➤ PREPARATION 30 minutes ➤ COOKING 30 minutes

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