Supplì with Mozzarella and Tomato

Method

1. In a pan, heat a drizzle of oil and sauté half a finely chopped onion until softened.
2. Add the Carnaroli (or Vialone Nano) rice and toast it for a couple of minutes, stirring constantly.
3. Add vegetable broth to cover the rice, then add tomato passata. Cook like a risotto, adding more broth as needed, until the rice is al dente and not too dry.
4. Remove from heat, season with black pepper and grated cheese, mix well. Spread the rice on a baking sheet lined with parchment paper and let it cool. Refrigerate for 2 hours.
5. Dice the pizza mozzarella into small cubes (about 1 cm).
6. Take a portion of cold rice, wet your hands, form a ball, flatten it, place a few mozzarella cubes in the center, and close with more rice, shaping into an elongated croquette. Repeat.
7. Beat eggs with a pinch of salt. Dip each supplì first in the egg, then coat in breadcrumbs.
8. For a double breading, dip again in egg and once more in breadcrumbs.
9. Fry in seed oil preheated to 165–170°C, two at a time, until golden and crispy. Drain on paper towels.
10. Serve hot and enjoy the stretch!