Soup with Supplì
Soup with supplì turns leftover risotto into a crisp-coated garnish for a bowl of hot broth. In Italy the supplì are usually eaten on their own, so this is a variation rather than a classic pairing. The recipe comes from Emily Waters' The Cook's Decameron. Small fried balls of breaded rice soften slowly in clear or brown broth, giving yesterday's risotto a second life as a simple first course.
Instructions
Roll the cold leftover risotto into small balls, about the size of a nut. Press each one firmly so it holds together.
Dip each ball into the beaten egg so it is coated all over, then roll it in bread crumbs until evenly covered.
Fry the breaded balls in butter until the crumbs are crisp and colored. Lift them out and let the excess grease drain off.
Heat the broth until hot. Put the fried risotto balls into the broth and serve right away.
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