Supli

Ingredients

Risotto, room temperature.
Some good quality buffalo pizzarotta or mozzarella.
Some basil.
Breadcrumbs.
2 eggs.
Frying oil.

Method

Beat the eggs and mix with risotto.
Dice the pizzarotta into ½ inch cubes.
Tear the basil into largish strips.
Form a pocket with handfuls of risotto and place a piece of basil and pizzarotta in each portion. One serve of risotto should make around 10 balls, depending on size.
Roll each ball in a plastic bag of breadcrumbs to coat.
Heat oil to 180°C (350°F) and cook balls in batches for 4 minutes.
Serve with a tomato salad or with napolitana sauce.