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March 9, 2005The concept was great: risotto shaped into balls, mozzarella cubes stuffed inside, fried till the rice is golden, and the cheese is melted.
Reasons why it didn’t work:
a) I had never made risotto before
b) It is hard to form risotto, which is generally wet
c) The risotto and my hands became one
d) The cheese escaped from the risotto balls when it encountered the hot oil
e) The oil itself became a murky soup of rice, liquified cheese, and overcooked brown things
But what survived was wonderful. We ate it standing in the kitchen, because there was so little. In more experienced hands, it would have been sublime. I’ve not tried it again.
