Suppli al Telefono (Roman Fried Rice Balls)

• 1 medium Yellow onion
• 40 g Unsalted butter
• 320 g Risotto rice
• 120 ml Dry White Wine
• 500 g Tomato passata
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Parmesan
• 200 g Mozzarella
• 3 Egg
• 160 g Breadcrumbs
• 900 ml Vegetable oil

1. Finely chop the yellow onion. In a saucepan over medium heat, melt the unsalted butter and cook the onion for 6 to 8 minutes until soft but not coloured.
2. Stir in the risotto rice and cook for 1 minute until the grains look glossy. Pour in the dry white wine and cook for 2 to 3 minutes, stirring, until it has almost evaporated.
3. Add the tomato passata, fine sea salt and black pepper, then bring to a gentle simmer. Cook for 18 to 22 minutes, stirring often, until the rice is tender and the mixture is thick enough to hold its shape; if it looks dry before the rice is cooked, add a splash of water.
4. Take off the heat and stir in the parmesan until melted and well combined. Spread the rice out in a mixing bowl and leave to cool completely, then chill until firm enough to shape.
5. Cut the mozzarella into small cubes. Beat 2 eggs in a bowl; beat the remaining egg in a second bowl, and put the breadcrumbs in a third bowl.
6. With damp hands, take a portion of the cold rice and flatten it in your palm. Place a cube of mozzarella in the centre, then wrap the rice around it and roll into a ball or short cylinder, pressing firmly so it is sealed.
7. Dip each suppli first in the bowl with 2 beaten eggs, then coat in breadcrumbs. Repeat with the second egg and breadcrumbs for a thicker crust, pressing the crumbs on so they adhere well.
8. Heat the vegetable oil in a large pot to 175°C (350°F). Fry the suppli in batches for 3 to 4 minutes, turning, until deep golden and crisp; keep the oil temperature steady between batches.
9. Lift out with tongs and drain briefly, then serve hot so the mozzarella stretches when opened. Season lightly with a pinch more fine sea salt if you like.

Made this recipe? Rate it — a comment is optional.