Suppl alla Romana

Yield: Serves 4 - 6
Prep Time: 20 mins
Cook Time: 20 mins
Cheese stuffed rice balls from Rome.
Ingredients:
3 Tablespoons Olive Oil2 Tablespoons utter!"2 Cup #inel$ Chopped
Onion! Cup %rborio Rice!"2 Cup &r$ 'hite 'ine2 Cups Chic(en roth
)i*ed 'ith 3 Cups +ureed Tomatoes, -eatedSalt . +epper4 Tablespoons
#inel$ Chopped asil!"2 Cup /rated +armesan Cheese! Cup %ll-purpose
#lour2 011s eaten 'ith !"3 Cup )il(2 Cups Seasoned readcrumbs6
Ounces Soft )eltin1 Cheese Such %s Scamor2a, rie, #ontina, etc. Cut 3nto
+iecesOil #or #r$in1
Directions:
-eat the oil and butter in a heav$ saucepan.%dd the onions and coo( until
the$ are translucent.%dd the rice and stir until it is 4ell coated 4ith the
butter and oil mi*ture.%dd the 4hite 4ine, and stir continuall$ over
medium heat until it is absorbed.Start to add !"2 cup of hot broth and
tomato mi*ture, stirrin1 as it is absorbed.Continue in this manner, addin1
ladles full of hot broth, and stirrin1 continuousl$ for about 20-25 minutes
or until the rice is coo(ed, but remains sli1htl$ firm to the teeth.Stir in the
1rated cheese and basil and season 4ith salt and pepper.Refri1erate risotto,
covered, for 6 hours, or overni1ht.+lace the flour in one shallo4 bo4l, the
e11s and mil( in another, and the breadcrumbs in a third bo4l.Ta(e a small
handful of the rice and place in $our palm creatin1 an indentation in the
center.+lace a piece of cheese in the center, and 4rap the rice around the
cheese creatin1 an oblon1 shape as sho4n in the photos.Continue to use up
all the rice in the same manner ma(in1 more arancini, placin1 the finished
ones on a ba(in1 sheet.Ta(e each rice ball and first roll in flour, then dip
into the e11 mi*ture, and finall$ roll in breadcrumbs.Return to the ba(in1
sheet, and continue to coat the remainin1 rice balls in the same manner.
-eat the oil in a heav$ saucepan to 375 de1rees #.#r$ 3 or 4 rice balls at a
time until crisp and 1olden bro4n.8se a slotted spoon to remove from the
oil, and place on a tra$ covered in paper to4els in a 4arm oven.Continue to
fr$ the remainin1 rice balls in the same fashion, then serve hot.