Suppli’al telefono

  • Riviera Swiss Cheese
  • 250 ml of extra virgin olive oil
  • 50 g of mushrooms
  • 50 g of onion
  • 50 ml of white wine
  • 150 g of Arborio rice
  • 400 ml of homemade or store-bought poultry broth
  • Fresh rosemary and thyme
  • 250 ml of Chalifoux 35% cream
  • 25 g of Riviera Grated Parmesan
  • 35 g of flour
  • 1 egg
  • 1 box of Panko Japanese breadcrumbs
  • 40 g of Riviera Swiss Cheese
  • 400 ml of vegetable oil

Preparation: 20 minutes / Baking: 20 minutes / Servings: 4

  1. In a skillet, sweat finely chopped mushrooms and onion with olive oil, add the rice, and sauté without browning (pearly).
  2. Deglaze with the white wine and reduce until most of the liquid has evaporated, then add the boiling poultry broth in small quantities, waiting until it is absorbed before adding (4 times).
  3. When the rice is cooked, add cream and parmesan, as well as the herbs and let it cool (prepare the day before serving if possible).
  4. Portion into small balls of 20-25 g each and insert a small piece of Swiss in the middle of each one.
  5. Flour the rice balls, then soak them in a mixture of egg, oil, salt and pepper, and coat with Panko.
  6. Deep fry (or cook in the oven).
  7. Serve on your favourite tomato sauce (4-5 balls per person for a starter).