Method:

Bring to almost a boil in large pot.

In another large pot on a medium to high heat add the butter and then the onions and sauté for around 2-3 minutes. Add the rice, stirring constantly for 1 minute, then add the wine and continue to stir for a further 1-2 minutes.

Using a ladle add two scoops of hot stock to the rice and stir, allowing it to soak up the liquid. Once the liquid reduces, add more. Continue this method until all the stock is used up. This should take around 20 – 30 minutes or until al dente. In the last 2 minutes of cooking add the gherkins, mozzarella, parmesan, tarragon and seasoning and stir to combine.

Remove the risotto from the pot and spread out onto a large baking tray to cool. Once cool, mix in the egg yolks then place in the fridge for up to 2 hours.

With clean hands mould the risotto into 15 balls. Place into the refrigerator again to harden for approximately 10 minutes.
To crumb the suppli, first lightly coat in the flour, then dip in the egg wash which is the milk and whisked egg and lastly coat in the bread crumbs.

Using a deep pot or a fryer, add the oil. To tell the oil is ready, drop a little of the crumbs into the oil and if it sizzle it’s ready. Once ready, fry the suppli until golden brown. Drain onto paper towel. Serve with Thai Sweet Chilli Sauce.