Suppli (fried rice balls)

30g butter

1 small brown onion chopped finely
1 1/2 cupps long grain rice

1/2 cup (125ml) dry white wine

2 1/2 cups hot chicken stock

1 tablespoon grated parmesan cheese

2 eggs lightly beaten

90g mozzerella cheese cut into 1cm cubes

2/3 cup breadcrumbs

olive oil for deep-frying

METHOD

Heat half of the butter in a large saucepan. Add the onion and cook until soft. Add the rice and stir until fully coated with the butter. Add the wine and half the chicken stock, then bring to the boil. Stir well. When the stock is almost evaporated, add the remaining chick stock. Reduce the heat and cook uncovered for about 15minutes or until the stock is absorbed. Stir in the remaining butter and parmesan cheese, then cool.

Add the egg to the cooled rice mixture and stir gently.

Place one tablespoon of rice mixture in one hand and add one cube of mozzerella. Cover the cheese with another tablespoon of rice and roll into a ball so that the cheese is in the centre. The cheese must be completely surrounded. Roll the rice balls in breadcrumbs.

Deep-fry rice balls, four or five at a time in a large saucepan of hot oil for about 5 minutes or until golden brown. Drain on absorbent papter.

Makes 18