|1||Pumpkin, (small wedge)|
|3 cups||Stock, vegetable or chicken|
|1 ¼ cups||Arborio rice (Main)|
|1 Tbsp||White wine|
|3 Tbsp||Parmesan cheese, or Kapiti Pamaro, freshly grated|
|1||Salt & freshly ground pepper|
|1 Tbsp||Flat leaf (Italian) parsley, freshly chopped|
|1||Oil, for deep frying|
|120 g||Mozzarella cheese, (fresh), preferably Kapiti|
|½ cup||Plain flour|
|½ cup||White breadcrumbs|
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The risotto from which the suppli are formed is best made the day before.
- Begin by peeling, de-seeding and cooking the pumpkin until it has softened, but is still a little firm.
- Drain, but save the cooking water. Cut into small cubes.
- Heat the stock to a simmer and add a little of the pumpkin water. Heat the butter in a large pot, chop the onion finely and stir-fry until it begins to soften.
- Add the rice, stir, then add the wine. Add the simmering stock bit by bit, stirring continuously for about 20-25 minutes, or until the rice is cooked but still is a little resistant to the teeth (the stage the Italians call al dente). If you don't have enough stock, use the remaining pumpkin water.
- Stir in the parmesan cheese and parsley, season, then carefully fold in the cubed pumpkin.
- Refrigerate overnight. Next day, heat the deep-frying oil and cut the mozzarella into small cubes.
- Spread the flour on a plate, fork-whisk one of the eggs in a shallow bowl and spread the breadcrumbs on another plate. Stir the remaining two eggs into the cold risotto.
- Dust your hands with flour and form the risotto into balls about the size of a large egg.
- Push a cube of mozzarella into the centre of each one, folding the rice around it, then roll in the flour, beaten egg and bread-crumbs.
- Deep-fry until golden-brown, drain on paper towels and serve hot.