Suppli al telephono (arborio rice with melting mozzarella)

Method

1. Melt the butter in a heavy-based saucepan. Add the garlic and fry gently until softened, around 2-3 minutes.

2. Meanwhile, in a separate saucepan, bring the stock to the boil.

3. Add the rice to the garlic butter, coating thoroughly. Add a ladleful of the hot vegetable stock and cook, stirring, until the stock has evaporated.

4. Repeat the process adding first the stock and then the cream until the rice is 'al dente'.

5. Remove the rice from direct heat and stir in the sun-dried tomatoes, Parmesan and basil. Season with salt and freshly ground pepper, bearing in mind the saltiness of the sun-dried tomatoes and Parmesan. Set aside to cool.

6. Once cooled, form the mixture into bite-sized portions and mould each portion around a mozzarella cube forming 'suppli'.

7. Coat the suppli in the beaten egg then roll in breadcrumbs.

8. Heat the vegetable oil in a wok or deep fat-fryer. Fry the suppli in batches until golden on all sides, remove with a slotted spoon and drain on kitchen paper.

9. Serve warm or cold as a snack or pre-dinner nibble.

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Ingredients

25g Butter
1 garlic clove, crushed
750ml vegetable stock
250g Risotto rice
75ml Cream
80g Sun-dried tomatoes, in oil
50g Parmesan, finely grated
handful of basil leaves, shredded
salt and fresh ground black pepper
1 mozzarella cheese, chopped into small cubes
2 Eggs, beaten
freshly grated breadcrumbs, for coating
vegetable oil, for deep-frying

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