4 Serves
109 Mins
15 g
48 g
12 g
Prepare the tomato risotto by cooking the rice with tomato sauce and onion until tender, then spread it on a tray to cool completely.
Ingredients, vitamins, and health benefits
Onion
Arborio Rice
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
279 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
276 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
1793 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Once cooled, take a portion of the risotto, press a piece of mozzarella into the center, and shape it into an oval croquette.
Dip each croquette into beaten egg and roll in breadcrumbs to coat thoroughly.
Heat cooking oil in a deep pot to 175°C and fry the supplì until golden brown and crispy.
Remove from the oil, drain on paper towels, season with salt and pepper, and serve immediately while the cheese is melted.
Tomato Sauce
Cooking Oil
Mozzarella Cheese
Egg
Breadcrumbs
Salt
Black Pepper
Vitamin A
105 µg / 900 µgVitamin C
12 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
279 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
276 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
21
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Chinese
NigerianZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g