Supplì - Roman risotto balls

Recipe

1-2 tablespoons olive oil
1 clove of garlic
200 g of tomato puree
1,75 dl of arborio rice
7-9 dl of vegetable broth
salt
black pepper
mini mozzarella balls
2 tablespoons freshly grated Parmesan cheese
2 eggs
1,5 dl of bread crumbs
vegetable oil for frying

In a large frying pan, add the olive oil, garlic and puree, cook for about 10 minutes, then remove the garlic, add the rice, stir and cook for 1 minute. Add 1-2 ladles of hot stock at a time, stirring frequently until the rice is cooked (about 16-20 min). Add pepper and taste the salt. Stir in the parmesan cheese. Transfer to a clean tray and allow to cool completely. Take some of the risotto in the palm of your hand and flatten it, place 1-2 mini mozzarella balls in it and close it so that the mozzarella is in the middle so that it does not spill out when fried. In a small bowl, whisk the egg and place the breadcrumbs on a separate plate, roll the suppli first in the egg and then in the breadcrumbs (repeat this step twice to get the perfect layer). Heat the oil until it reaches a temperature of 175 C (do not add the suppli until the oil is hot enough). Fry and remember to turn the suppli a few times (about 2min). Remove with a slotted spoon and place on a plate covered with paper towels. Serve immediately. Enjoy!

Tip: you can also add truffle to the risotto or serve them on a bed of truffle mayo!