Stovetop Junkie: Zuppli

Zuppli (Risotto Fritters)

1 cup of risotto should make 6 good sized fritters

Time 15 minutes

Much like most Italian food which is passed down from generation to generation, this recipe was passed down to me. My father upon teaching me how to make risotto (probably when I was about seven years old), couldn’t help but share this little gold nugget of a dish with me. Now, I am sharing it with all of you.

The only thing better than a really good batch of risotto (which ranks as one of the best things in the world...), is zuppli made from that really good batch of risotto. In case you missed it, check out my post last week of mushroom risotto, start with that. However, any day old risotto will do just fine for this recipe (as long as it isn’t seafood)—I particularly like it with the classic saffron risotto.

Warning: This is not healthy, in fact the following recipe is indeed a despicable combination of fats and carbs, each bite of which has the capacity to clog an artery—even so, it is so gosh darn delicious (sorry for the profanity). What could be better than a crispy and crunchy crust, filled with perfectly cooked risotto, and don’t forget the melted cheese inside. It is really good. I however, save this dish for special occasions.

Nearly every region (or even town) in Italy has their own recipe and name for this dish. Little grandmothers stash away the extra risotto from a big dinner, saving it to make this treat for the next day’s lunch—so if you have had variations of this recipe, or know it by another name, don’t fret.

Ingredients

1 cup cooked risotto

1 egg

Block of mozzarella (or other meltable cheese—you can get fancy with this and even use something like a Comte, just make sure the cheese doesn’t over power the risotto)

breadcrumbs

salt and pepper

plenty of olive oil

It is simple really, mix the risotto with the egg and salt and pepper. Form the risotto into little balls and stuff a piece of cheese on the inside.