Supplì al Telefono

Ingredients

• 400 gArborio rice — cooked with ragù
• 150 gmozzarella — cubed
• 2eggs — beaten
• 120 gplain breadcrumbs
• 400 gground beef — browned with tomato
• 800 mlvegetable oil — for frying
• to tastefine sea salt and black pepper

Method

1. Begin by preparing all components for the Supplì al Telefono. Dice 150 g of mozzarella into small cubes and set aside. Crack 2 eggs into a bowl and beat them until well combined. Place 120 g of plain breadcrumbs into a separate shallow dish. Season the breadcrumbs with a pinch of fine sea salt and black pepper to taste.
2. In a large skillet or saucepan, heat a generous amount of good olive oil over medium heat. Add 400 g of ground beef, breaking it up with a wooden spoon. Cook until the beef is browned and cooked through, with no pink remaining. Remove the beef from the pan and set aside, leaving the flavorful oil in the pan.
3. In the same pan, add 400 g of Arborio rice. Stir the rice to coat it in the remaining oil and beef drippings, allowing it to toast lightly. Gradually add water or broth, stirring continuously, until the rice is creamy and tender, yet each grain retains its shape. This process should take about 18-20 minutes, and the rice should have absorbed the liquid fully.
4. Once the rice is cooked, remove it from the heat and let it cool slightly. Stir in the cooked ground beef and the diced mozzarella, mixing until the mozzarella begins to melt slightly. Season the mixture with fine sea salt and black pepper to taste, ensuring the flavors are balanced.
5. With damp hands, take a small handful of the rice mixture and shape it into an oval or cylindrical shape, about the size of a small egg. Make sure the mozzarella is well distributed within each supplì to achieve the 'al telefono' effect when melted.
6. Dip each shaped supplì into the beaten eggs, ensuring it is completely coated. Then, roll it in the seasoned breadcrumbs, pressing gently to adhere the crumbs to the surface. Repeat this process for all the rice balls.
7. In a deep, heavy-bottomed pot, heat 800 ml of vegetable oil to 180°C (350°F). Carefully lower the supplì into the hot oil in batches, ensuring not to overcrowd the pot. Fry until they are golden brown and crisp on the outside, about 3-4 minutes per batch. The supplì should be moist and cheesy within.
8. Remove the fried supplì with a slotted spoon and drain them on paper towels. Finish with a light sprinkle of fine sea salt while they are still hot. Serve immediately, enjoying the gooey mozzarella 'telephone' effect when you break them open.