Entree: Holy See (Vatican City State) – Supplì al Telefono (Roman fried rice croquette filled with tomato-scented rice and melting mozzarella)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 1/2 cups (300 g) Arborio or Carnaroli rice
- 4 cups (960 ml) chicken or vegetable stock, hot
- 1 cup (240 g) canned crushed tomatoes or passata
- 1 small onion, finely chopped, approx. 4 oz (115 g)
- 1 clove (1) garlic, minced
- 2 tbsp (30 ml) dry white wine
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (30 ml) extra-virgin olive oil
- 3/4 cup (75 g) freshly grated Parmigiano-Reggiano
- 8 oz (225 g) fresh mozzarella ball, drained and cut into 12 small cubes
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- 2 cups (200 g) fine dry breadcrumbs
- 4 cups (960 ml) neutral oil for deep-frying (vegetable or peanut)
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. In a medium saucepan, heat the olive oil and 1 tbsp (15 g) butter over medium heat; add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds.
2. Stir in the rice and toast for 1–2 minutes until edges are translucent. Deglaze with the white wine and let it absorb.
3. Add the crushed tomatoes and a ladle of hot stock; stir and simmer gently, adding stock a ladle at a time and stirring until rice is just al dente and thickened, about 18–20 minutes total. Season with salt and pepper.
4. Remove from heat and stir in the remaining 1 tbsp (15 g) butter and the grated Parmigiano-Reggiano. Let the risotto cool until it can be handled (at least 30 minutes); spread on a tray to speed cooling if desired.
5. Beat the eggs in a shallow bowl. Place flour on a plate and breadcrumbs on another plate.
6. With moistened hands, shape about 1/3 cup (75 g) of the cooled risotto into an oval, insert one cube of mozzarella in the center, and enclose the rice around it to form a tight ball or slightly elongated croquette. Repeat to make 12 supplì.
7. Roll each supplì in flour, dip in beaten egg, then coat evenly with breadcrumbs. Press gently to adhere.
8. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry supplì in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd the pan.
9. Drain on paper towels and let rest 1–2 minutes so mozzarella becomes stringy when pulled. Serve hot, garnished with parsley if desired.