Suppli al Telefono — Robert St. John
In a large bowl, lightly beat 4 eggs and fold in the risotto, stirring gently making sure not to mash the rice. Portion the risotto mixture into 1 ½ oz.
Ingredients
- 6 each Whole large eggs
- 4 cups Risotto (see recipe), cold
- ½ cup Mozzarella, grated
- ¼ cup Pesto (see recipe)
- 1 cup Whole milk
- 1 cup All purpose flour
- 1 Tbl House seasoning blend (see recipe)
- 1 ½ cup Italian breadcrumbs
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