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4 Serves
97 Mins
Prepare the risotto base by cooking Arborio rice with tomato passata and vegetable stock until creamy, then spread on a tray to cool completely.
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FilipinoVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
370 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
91 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
937 mg / 4,700 mgSodium
1437 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
7 g / 28 gSugar
16 g / 50 gSaturated Fat
0 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
56 gAlcohol
0 g
Once cooled, take a portion of risotto, press a cube of mozzarella into the center, and shape into an oval ball.
Dredge each ball in flour, dip into beaten eggs, and coat thoroughly with panko breadcrumbs.
Heat vegetable oil in a deep fryer to 175°C and fry the Suppli until golden brown and crispy.
Remove with a slotted spoon, drain on paper towels, and season lightly with salt and pepper before serving.
9
g48
g3
g
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Indian