Supplì al Telefono (Roman Fried Rice Croquettes with Stringy Mozzarella)

⏱ 90 min · Serves 4

Crisp golden shells hiding tomato-rich risotto and a molten core of mozzarella that stretches into a 'telephone wire' when you pull them apart. Rome's greatest street snack, made properly at home — the risotto is cooked from scratch, then chilled so the supplì shape up beautifully before frying.

Per serving: 690 kcal · 29.0g protein · 78.0g carbs · 29.0g fat

Ingredients

• 300g arborio or carnaroli rice
• 1 tbsp olive oil
• 30g butter
• 1 small onion, finely chopped
• 150g beef mince (optional, traditional)
• 60ml dry white wine
• 400g tin chopped tomatoes, blitzed smooth
• 900ml hot chicken or vegetable stock
• 60g Parmesan, finely grated
• 1 tsp salt, plus more to taste
• Black pepper
• 150g low-moisture mozzarella (fior di latte, drained well), cut into 1.5cm batons
• 2 eggs, beaten
• 80g plain flour
• 150g fine dried breadcrumbs
• 1 litre sunflower oil, for frying

Method

1. Heat the olive oil and butter in a wide pan and soften the onion over medium-low heat for 6-8 minutes without colouring.
2. If using, add the beef mince and brown well, breaking it up, about 5 minutes. Pour in the wine and let it bubble away.
3. Add the blitzed tomatoes and 1 tsp salt, and simmer 10 minutes until thick and darkened.
4. Stir in the rice, coat it in the sauce, then add hot stock a ladleful at a time, stirring, until the rice is just cooked and the mixture is thick and sticky — 16-18 minutes. It should be drier than a risotto you'd eat with a spoon.
5. Off the heat, beat in the Parmesan, season with pepper, then spread onto a tray to cool. Chill at least 1 hour (or overnight) until firm.
6. With damp hands, take a heaped tablespoon of rice, flatten it in your palm, press a mozzarella baton into the middle, and mould the rice around into an oval croquette. Repeat to make about 12.
7. Roll each supplì in flour, then egg, then breadcrumbs, pressing to coat fully. Chill 15 minutes.
8. Heat the oil to 175C in a deep pan. Fry 3-4 at a time for 3-4 minutes until deep golden. Drain on kitchen paper and salt lightly.
9. Rest 1 minute, then tear one open to see the mozzarella 'telephone wire'. Eat hot.