Suppli al Telefono

Appetizers

This dish comes from Rome. When one bites into it, the hot mozzarella in the center draws out into a string, resembling a telephone cord. I use just a little pesto in the center to add another dimension of flavor.

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

Instructions

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. (by weight) spheres, roughly the size of a golf ball. You should have about 24. Using your finger, poke a hole into the center of each ball. Place ½ tsp pesto in the center of each, followed by 1 tsp of grated mozzarella. Reform the risotto into spheres, so that the pesto and cheese are now in the center of them. Refrigerate for 1 hour.

To setup a breading station, combine flour with the House seasoning in a bowl. In another bowl beat the 2 remaining eggs with the milk. Add the breadcrumbs to a third bowl. Working in small batches, lightly coat each sphere in the flour. Shake off any excess flour and transfer to the egg wash just long enough to coat and immediately transfer to the breadcrumbs, coating them thoroughly.

In a 2 quart, heavy bottomed stock pot, fill 2 inches deep with canola oil and heat to 350. Gently place the risotto spheres into the hot oil in small batches, about 6 -8 at a time and fry until golden brown, about 2-3 minutes. Transfer to paper towels to drain. (This may also be done in a tabletop fryer.)

Allow to cool slightly and serve with Roasted Garlic Aioli and Marinara.

Recent Recipes

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

RobertStJohn.com