When we went to Italy last summer these "fried rice balls" absolutely stole my heart. Suppli al Telefono is risotto rice mixed with a yummy tomato sauce, wrapped around cheese, then breaded and fried. SO GOOD. When I first went all air-fryer crazy last year I had these gems in mind but never pulled the trigger.
Well, the trigger has been pulled.
These are easier to make than you'd think! They make a yummy addition to a salad, or served as an appetizer.
Suppli al Telefono {de la Air Fryer}
Makes 10
Risotto
1 Tbsp olive oil (good quality like Pomora)
1/2 white onion
4 cloves garlic, finely minced
1 1/3 cups dry Arborio rice
2 cups low sodium chicken broth
14 oz can tomato sauce (Muir Glen is good)
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
Suppli
2 1/2 (1 oz each) mozzarella string cheese sticks, cut into quarters
1 1/2 cups dried bread crumbs
1/2 tsp garlic powder
1/4 tsp sea salt
Dash ground black pepper
In a large skillet, heat olive oil over medium high heat. Add chopped onion and cook until lightly browned, 3-4 minutes. Add chopped garlic and dry rice. Saute for 3-4 additional minutes. Add remaining risotto ingredients, reduce heat to medium low, and cook for 15-20 minutes or until rice is cooked through and sauce is absorbed.
Transfer risotto to a 9 x 13" baking dish and place in the refrigerator to cool.
Mix bread crumbs with seasonings. Remove cooled risotto from refrigerator. Use a knife to "slice" risotto into 10 equal portions. Scoop out one portion, place a mozzarella piece into the center, then roll in bread crumb mixture. Repeat with remaining risotto until 10 even balls are prepared.
Preheat air fryer, then set temperature to 360 degrees. Place risotto balls into the basket (do not overcrowd and work in batches). Cook for 18-20 minutes, or until lightly browned on the outside.
Serve immediately!
Nutrition info per 1 ball: 118 calories, 2 g fat, 22 g carbohydrates, 4 g protein
1 Tbsp olive oil (good quality like Pomora)
1/2 white onion
4 cloves garlic, finely minced
1 1/3 cups dry Arborio rice
2 cups low sodium chicken broth
14 oz can tomato sauce (Muir Glen is good)
1/2 Tbsp dried basil
1/2 Tbsp dried oregano
1/4 tsp salt
1/4 tsp ground black pepper
Suppli
2 1/2 (1 oz each) mozzarella string cheese sticks, cut into quarters
1 1/2 cups dried bread crumbs
1/2 tsp garlic powder
1/4 tsp sea salt
Dash ground black pepper
In a large skillet, heat olive oil over medium high heat. Add chopped onion and cook until lightly browned, 3-4 minutes. Add chopped garlic and dry rice. Saute for 3-4 additional minutes. Add remaining risotto ingredients, reduce heat to medium low, and cook for 15-20 minutes or until rice is cooked through and sauce is absorbed.
Transfer risotto to a 9 x 13" baking dish and place in the refrigerator to cool.
Mix bread crumbs with seasonings. Remove cooled risotto from refrigerator. Use a knife to "slice" risotto into 10 equal portions. Scoop out one portion, place a mozzarella piece into the center, then roll in bread crumb mixture. Repeat with remaining risotto until 10 even balls are prepared.
Preheat air fryer, then set temperature to 360 degrees. Place risotto balls into the basket (do not overcrowd and work in batches). Cook for 18-20 minutes, or until lightly browned on the outside.
Serve immediately!
Nutrition info per 1 ball: 118 calories, 2 g fat, 22 g carbohydrates, 4 g protein
No comments:
Post a Comment