Step 1

Set up your breading station:Bowl 1: FlourBowl 2: EggBowl 3: Breadcrumbs

Step 2

Take a small amount of the cold risotto and roll into a ball about the size of a ping pong ball. Press a finger into the centre to make an indent. Place a cube of mozzarella into the hole then carefully resmooth the risotto over the cheese and then roll back into a ball. Set aside while you repeat the process to use up all the risotto.

Step 3

Add a risotto ball to the flour and roll around to coat. Take out and jigge a little to knock off the excess flour. Dip the Supplì into the egg and toss around to coat. Shake off the exess egg and then dip into the breadcrumbs. Toss around carefully to fully coat the Supplì then set aside on a plate.Repeat this process with all the Supplì balls.

Step 4

Heat around 2" (5cm) of canola oil over a moderate heat until around 350ºf (170ºc).Using a slotted spoon or spider spoon, lower a few Supplì into the oil. 4-5 at a time will ensure the oil stays hot. If you put too many in at once, the oil will lose heat and you'll end up with greasy Supplì.Deep fry the Supplì (moving them around freuqntly) for 4-5 minutes until browned. Remove and rest on paper towels while you cook the remaining Supplì.That's it! Serve them hot with a sauce or at room temperature.

Step 5

If you're reheating, heat an oven to 400ºf/200ºc and warm through for 5-10 minutes on a sheet pan.