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Suppli Al Telefono (Rice Croquettes)

Roman favorite "croquettes on the telephone" because the melted cheese draws out into long "wire" as it is forked from the plate.

1 small onion, chopped
3 tablespoons butter
1 cup uncooked rice
4 oz dry white wine
pinch each of marjoram, thyme, saffron
1/4 cup Parmesan cheese, grated
salt and pepper to taste
2 eggs, lightly beaten
4 oz mozzarella cheese, cut in small cubes
1 cup plain bread crumbs
1 cup vegetable oil


In a sauce pan at medium heat, saute the onion in butter until it it transparent. Add the rice and stir for 1 minute. Add wine and cook until it has evaporated. Add chicken broth and herbs. Simmer for 20 minutes, stirring occasionally until the rice is done and the liquid has evaporated. Add Parmesan cheese, salt, pepper and the eggs. Stir well to blend; allow to cool. Scoop up about a tablespoon of risotto and place it in your hand. Place a cube of cheese in the middle of it, then top it with another tablespoonful of risotto. Press to shape a ball. (The balls may be fried at once, but they are easier to handle if they are refrigerated for 30 minutes.)

Heat the oil in a deep skillet to 375 degrees. Dip each ball in bread crumbs and fry them 8 at a time for 4 or 5 minutes, turning them occasionally, until they are golden brown and the cheese has melted. Transfer to paper towels to drain. Then arrange them in a baking dish. They may be kept warm in the oven, for not more than 10 minutes, until you are ready to serve. Serve plain or with fresh tomato sauce.

4 servings. Makes 16 pieces.

Courtesy of Chef Antonino Minissale, Princess Cruise top position Chef de Cuisine.

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Rome, Florence, Venice
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