Supplì al Telefono (Roman Rice Croquettes with Stringy Mozzarella)

⏱ 75 min · Serves 4

Crisp golden shells, a rich tomato-and-beef risotto inside, and a molten heart of mozzarella that pulls into a 'telephone wire' when you tear one open. Roman street food at its finest — and a brilliant way to use leftover risotto.

Per serving: 760 kcal · 31.0g protein · 85.0g carbs · 32.0g fat

Ingredients

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 150g beef mince (or a mix of beef and pork)
• 80ml dry white wine
• 300g passata
• 1 tbsp tomato purée
• 300g arborio or carnaroli rice
• 900ml hot chicken or beef stock
• 40g unsalted butter
• 50g Parmesan, finely grated
• Salt and black pepper
• 125g low-moisture mozzarella (or drained fresh mozzarella), cut into 12 sticks
• 2 large eggs, beaten
• 120g fine dried breadcrumbs
• 70g plain flour
• 1 litre sunflower oil, for frying

Method

1. Heat the olive oil in a wide pan, add the onion and a pinch of salt and soften for 6-7 minutes. Add the mince and brown well, breaking it up with a spoon.
2. Pour in the wine and let it bubble away, then stir in the tomato purée and passata. Simmer 10 minutes until thick and glossy.
3. Add the rice, stir for 1 minute, then add the hot stock a ladleful at a time, stirring, until the rice is just cooked and quite dry — about 18 minutes.
4. Off the heat, beat in the butter and Parmesan. Season well. Spread onto a tray and chill at least 1 hour (or overnight) until firm and cold.
5. Wet your hands. Take a heaped tablespoon of rice, flatten in your palm, press a mozzarella stick into the middle and mould the rice around it into a plump oval. Repeat to make 12.
6. Roll each supplì in flour, then beaten egg, then breadcrumbs, pressing so they're evenly coated. Chill 15 minutes.
7. Heat the frying oil to 175°C. Fry 3-4 supplì at a time for 3-4 minutes, turning, until deep golden. Drain on kitchen paper.
8. Rest 2 minutes, then tear one open while hot to see the mozzarella stretch. Eat immediately.