the risotto. Spread it on a tray or baking sheet
and cool to room temperature.
a medium bowl beat 2 of the eggs together until
blended. Add the mozzarella, prosciutto, Parmigiano,
parsley and nutmeg and mix well. Beat the remaining
2 eggs together with a few drops of water in
a shallow bowl. Place the flour and bread crumbs
on two separate plates. Set a bowl of cool water
a ball made of 2 tablespoons of the cooled risotto
set in the palm of your hand and shape into
a ball. Make a small well in the center and
add 1 teaspoon of the mozzarella mixture. Work
the rice so that it encloses the stuffing and
forms a smooth ball. Make sure the filling is
completely enclosed in the rice. This may take
a little practice and you may find it easier
to work with the rice if your hands are slightly
wet. Dip them in the water from time to time.
Continue until all of the rice and filling are
used up. These can be made ahead of time and
refrigerated, but make sure you return them
to room temperature at least 30 minutes before
breading them. Otherwise, the cheese in the
center will not melt properly.
First roll each call in the flour until completely
coated, tapping off any excess. Then, dip them
into the beaten egg until coated. Let some of
the excess egg drip off before rolling them
in the bread crumbs. Let the coated suppli stand
on a baking sheet as you coat the others. When
all are breaded, reroll them one by one in the
oils together in a wide, heavy casserole or
skillet over medium heat until a sprinkling
of bread crumbs sizzles on contact (about 350º
on a deep fry thermometer. Add about 1/3 of
the suppli to the oil. Fry them, turning them
as necessary until they are golden brown on
all sides about 8 minutes. The rice should be
heated through and the cheese filling should
be melted. Repeat with the remaining suppli.
Set on paper towels to drain and serve hot.
They can be kept warm on a baking sheet in a
200º oven for up to 20 minutes.