Suppli Recipe

Cook the Base

In a large saucepan, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sauté until translucent.

Add Rice

Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.

Add Broth Gradually

Begin adding the chicken broth one ladle at a time, stirring frequently until the liquid is absorbed. Continue this process until the rice is creamy and al dente, about 20 minutes.

Finish the Risotto

Remove from heat, stir in grated Parmesan cheese, and season with salt and black pepper to taste. Allow to cool completely.

Cook Sausage

In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain excess fat.

Add Kale and Beans

Add the chopped kale and white beans to the skillet, cooking until the kale is wilted. Combine this mixture with the cooled risotto and mozzarella cubes, ensuring everything is evenly mixed.

Shape the Balls

Wet your hands and take a handful of risotto mixture, forming it into a ball about the size of a golf ball. Repeat until all the mixture is used.

Prepare Breading Station

Set up a breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.

Bread the Suppli

Roll each risotto ball in flour, dip in beaten eggs, and then coat with panko breadcrumbs. Ensure they are fully covered.

Heat Oil

In a deep frying pot, heat vegetable oil to 350°F (175°C).

Fry Suppli

Fry the breaded risotto balls in batches, making sure not to overcrowd the pot, until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Mix Aioli Ingredients

In a bowl, combine mayonnaise, grated Parmesan, minced garlic, lemon juice, and season with salt and black pepper. Mix until smooth.