Ingredients:
- 1 ½ cups arborio rice
- 4 cups chicken or vegetable broth
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup grated Parmesan cheese
- 200g (about 7 oz) mozzarella cheese, cut into small cubes
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 1 ½ cups breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions:
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Prepare the rice:
- In a medium saucepan, heat the olive oil and butter over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Add the rice and stir for 2-3 minutes until lightly toasted.
- Gradually add the warm broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue this process until the rice is fully cooked and creamy, about 18-20 minutes.
- Season with salt and pepper to taste.
- Remove the rice from the heat and stir in the grated Parmesan cheese.
- Spread the rice on a tray or shallow dish to cool completely.
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Form the Supplì:
- Once the rice is cool, take a small handful (about 2 tablespoons) of rice and flatten it in the palm of your hand.
- Place a small cube of mozzarella in the center, then shape the rice around it, forming a ball or oval shape.
- Repeat until all the rice is used, forming about 12-15 supplì.
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Coat the Supplì:
- Set up a breading station with three bowls: one for the flour, one for the beaten eggs, and one for the breadcrumbs.
- Roll each rice ball first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat in breadcrumbs.
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Fry the Supplì:
- Heat the oil in a deep pan or fryer to 350°F (180°C).
- Fry the rice balls in batches, making sure not to overcrowd the pan, until golden brown and crispy, about 3-4 minutes per batch.
- Remove and drain on a plate lined with paper towels.
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Serve:
- Let the supplì rest for a few minutes before serving to allow the cheese to melt fully inside.
- Enjoy warm with a stretchy, cheesy center!
These cheese-only supplì are perfect for a snack or appetizer.