Suppli al Pesto – Pesto Rice Balls

Suppli al Pesto – Pesto Rice Balls (Italy)

Crispy on the outside and irresistibly creamy within, these Italian rice balls blend pesto-infused risotto and molten mozzarella for an herby, cheesy bite of comfort. Golden-fried to perfection and served with rich marinara sauce, they deliver the ultimate street food indulgence straight from Rome’s vibrant markets.

Ingredients:

For the Pesto:

• 3 cups (720ml) packed fresh basil
• 1/3 cup (80ml) toasted pine nuts
• ¼ cup (60ml) Parmesan cheese, grated
• 1 tbsp (14.8ml) lemon juice plus lemon zest
• 2 cloves garlic, chopped
• ½ tsp (2.5ml) salt
• Black pepper
• ½ cup (120ml) extra-virgin olive oil

For the Risotto:

• 1 tbsp (14.8ml) olive oil
• 1 small onion, diced
• 1 clove garlic, grated
• 1 cup (240ml) Arborio rice
• ½ cup (120ml) white wine
• 2 ½ cups (600ml) hot chicken stock
• ½ cup (120ml) Parmesan cheese, grated fine
• 1 egg
• Salt and pepper

For the Suppli:

• 2 eggs
• 2 oz mozzarella cheese cut into ½ inch cubes
• 1 cup (240ml) all-purpose flour
• Salt
• 1 cup (240ml) breadcrumbs
• Neutral oil for frying, such as vegetable or canola

To Serve:

• Your favorite homemade or store-bought marinara sauce

Method:

Make the Pesto:

Add basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper to the bowl of a food processor and process to combine. Drizzle in the olive oil while blending to form the pesto. Adjust seasoning as desired and set aside.

Make the Risotto:

Add the olive oil to a large, high sided skillet over medium heat. Add the onion and garlic and cook, stirring, until the onion is translucent.

Add the Arborio rice and stir for 2 minutes, or until the rice is toasted slightly.

Add the white wine and stir until the liquid is almost all gone.

Ladle in the hot chicken stock, one ladle at a time, stirring until the liquid has almost all evaporated before adding more. Repeat until all the stock has been added to the rice (this will take a while – risotto requires patience!). Season with salt and pepper to taste and take the risotto off the heat.

Once the risotto has cooled a little, stir in the pesto. Then beat an egg in a small bowl and stir that into the risotto. Allow the risotto to continue to cool until it reaches room temperature.

Make the Suppli:

Set up a three-stage breading station: beat the 2 eggs in a shallow bowl or tray. Add the flour and a pinch of salt to a second shallow bowl or tray. Add the breadcrumbs to a third shallow bowl or tray.

Using your hands and a flat work surface, form 2 tbsp risotto into a ball. Press a cube of mozzarella into the center of the ball and ensure the cheese is fully enclosed. Repeat with remaining risotto and mozzarella.

Roll the balls in the flour, then the eggs, and then the breadcrumbs to coat.

Fill a large, heavy bottomed pot with oil and heat on high to 350 F (175 C). Carefully add the suppli to the oil in batches and fry for about 5 minutes, or until the balls have turned golden brown. Transfer to a paper towel lined tray to drain.

Serve with warm marinara sauce for dipping.