Supplì

Method

1. Make the broth: in a pot of boiling water, add a Parmesan rind, one whole spring onion, and a piece of basil. Boil for 20–30 minutes, then remove solids.
2. Make the tomato sauce: in a large saucepan, sauté finely chopped spring onion and a whole garlic clove in oil. Add the basil leaves (reserve stems for broth), cook gently without burning. Add tomato passata and simmer for 3–5 minutes after boiling. Remove the garlic.
3. Cook the risotto: add 500 g of rice to the simmering sauce. Gradually add the prepared broth, stirring, until the rice is al dente and slightly dry. Season with salt and pepper. Stir in chopped basil leaves and abundant grated Grana Padano. Transfer to ceramic or metal bowls, cover with cling film touching the surface, and refrigerate until firm.
4. Prepare the coating: make a thin batter with flour and water. Put breadcrumbs in another bowl.
5. Form the supplì: wet your hands, take a portion of the cold risotto, place a piece of mozzarella in the center, and shape into a ball. Dip first in the batter, then roll in breadcrumbs, pressing well to adhere.
6. Fry: heat oil to 170°C. Fry the supplì until golden brown and heated through. Drain on paper towels and serve hot.