Suppli al olio
(A chicken snack)

Ingredients
For the risotto
300 g arborio rice
5 cups (approximately 1 litre) broth
salt and pepper
100 g freshly grated Parmigiano (Parmesan) cheese
60 g butter
50 g onion, chopped  
20 g garlic, chopped
1 cup tomatoes, peeled, chopped

For the suppli’
500 gm cooked risotto
3 eggs
60 gm flour
150 gm breadcrumbs
60 gm fresh Mozzarella cheese, cut in ½1/2-inch dice
oil, for frying

Method
For the risotto
Sweat the chopped garlic and onion in butter, add tomatoes and rice, slowly add a ladle of hot broth.
When the broth is absorbed and the rice becomes thicker, add more broth.
Continue stirring and adding broth, a ladle at a time, keeping the rice to the consistency of a dense paste. Add salt and pepper.
The rice will be ready in about 22 minutes, when al dente (firm), but not too soft and overcooked.
Add Parmesan and cool.

For the suppli’
Beat two eggs. Incorporate the beaten eggs to the rice.
In a small bowl, beat the other egg and add a pinch of salt. In two other plates, put the flour in one of them and the breadcrumbs in the other.
Take one generous tbsp of rice and form a ball, placing in the centre, one dice of cheese. Wrap the rice around the cheese and press firmly. Continue forming the suppli’ until all the rice is used. Dip the suppli’ in the flour first, then in the egg, and finally in the breadcrumbs, one at a time. Press firmly for the breadcrumbs to stick to the suppli’.
Fry the suppli’ for about 2 minutes, until they are golden brown.
Serve hot.