Entree: Italy – Lazio / Rome – Supplì al Telefono (Roman fried rice croquettes filled with melting mozzarella)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 4 min

Additional 45 min

Total 1 hr 30 min

Ingredients

- 1 cup (200 g) Arborio rice
- 4 cups (960 ml) chicken or vegetable broth, kept warm
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1/3 cup (80 ml) dry white wine (optional)
- 1 cup (240 ml) passata or crushed tomatoes
- 6 oz (170 g) canned peeled tomatoes, crushed (optional, for light tomato flavor)
- 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
- 8 ciliegine mozzarella, approx. 8 oz (225 g) total, drained (or 8 small mozzarella balls)
- 2 large eggs, beaten
- 1 cup (120 g) all-purpose flour
- 1 1/2 cups (150 g) fine dry breadcrumbs
- 4 cups (960 ml) vegetable oil for deep frying
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley (optional)

Instructions

1. In a heavy saucepan, heat olive oil and butter over medium heat. Add chopped onion and cook until translucent, about 4–5 minutes.
2. Add the Arborio rice and stir to coat grains, toasting for 1–2 minutes. If using, pour in the white wine and cook until mostly absorbed.
3. Add the passata (and crushed tomatoes if using) and a ladle of warm broth; simmer and stir until liquid is absorbed. Continue adding warm broth, one ladle at a time, stirring frequently until the rice is al dente and creamy, about 18–20 minutes. Season with salt and pepper.
4. Remove from heat; stir in the grated Parmigiano and chopped parsley if using. Allow the risotto to cool until it can be handled, then spread on a tray and refrigerate for 30–45 minutes to firm.
5. Divide the chilled rice into 8 equal portions. Flatten each portion in your hand or on plastic, place a ciliegina mozzarella in the center, and shape the rice around the cheese into an oval or slightly cylindrical croquette, sealing the cheese entirely inside.
6. Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs. Dredge each rice croquette in flour, dip in egg, then coat thoroughly with breadcrumbs. For an extra-crisp crust, repeat the egg and breadcrumb step once.
7. Heat the vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the supplì in batches, turning as needed, until evenly golden brown, about 3–4 minutes per batch.
8. Drain on paper towels and serve hot so the mozzarella stretches when broken; season with additional salt and a sprinkle of Parmigiano if desired.