Roman rice croquettes, originally known as Supplì al telefono, because when you bite into them the warm mozzarella stretches and looks like old-fashioned telephone cords, are one of my most requested recipes.  Nowadays they go by the simple name of Supplì and are one of Rome’s most beloved street foods.

Once during an interview with an Italian food journalist, I told them that Supplì were one of my favorite things to eat and she laughed at me, because they were expecting a more “gourmet” answer. But the truth of the matter is, if you make Supplì the right way, they are a triumph of gooey goodness wrapped in a crispy, golden shell.

Nowadays whenever I make risotto, I always make a double batch. I serve half of it when it’s hot and reserve the remainder in the refrigerator to make Supplì with the next day. Frying them in good-quality extra-virgin olive oil elevates their flavor. Note that in Italy Supplì are served as is, without tomato sauce as they’re served in the United States. When they’re made properly, they’re flavorful enough on their own, and have no need for a dipping sauce.

 *Recipe from Italian Recipes for Dummies. 

Serves: 8 as an appetizer 

Ingredients:

To make Risotto:

2 tablespoons unsalted butter

1 small onion, diced

1 cup TENUTA MARGHERITA CARNAROLI RICE

1 cup white wine

2 cups chicken stock, plus extra, if needed

1/4 teaspoon good quality (preferably Persian) saffron

1/4 cup freshly grated Parmesan cheese 

Salt, to taste 

To make Supplì:

¼ cup D’Orazio Passata di Pomodoro

1 (8 ounce) ball fresh mozzarella, cubed

2 eggs, beaten

1/2 cup plain dried breadcrumbs mixed with 1/4 cup Parmigiano-Reggiano cheese and some pepper

AMY RIOLO SELECTIONS EXTRA VIRGIN OLIVE OIL, for frying 

Preparation:

Melt butter in a large saucepan. When it foams, add onion. Add rice and stir to combine, add wine and increase heat to high.

When wine has evaporated, begin adding stock 1 ladle at a time. Reduce heat to medium and stir. After each ladle of broth has evaporated, add another ladle full and stir to combine. (This cooking method is what gives risotto its unique consistency.)

Add saffron to a few tablespoons of stock in a small bowl and add it into the mixture.

Continue cooking, adding stock, and stirring until rice is done, approximately 15 to 20 minutes. Stir in Parmesan cheese. Taste, and adjust salt, if necessary. Allow rice to cool completely and set up a breading station with the eggs and breadcrumb mixture. Form Risotto croquettes into equal sized balls – they can range from the size of a small to large ice cream scoop (they all need to be the same size for frying). Stuff a cube of mozzarella into the center of each ball. 

Store in the refrigerator until using. 

Heat 2- inches of oil in a large shallow frying pan to 325 degrees. Carefully lower one ball into oil and monitor the browning process. If it becomes golden right away, proceed – if not increase heat before continuing. If it becomes too dark too quickly, lower the heat and proceed. Serve hot.