Supplì with Rice

Cook the rice as for risotto with crushed tomatoes, salt, and a small amount of water until you get a thick, sticky mass.

Let the cooked rice cool completely so it is easy to work with.

Cut the mozzarella into small sticks.

Take a handful of rice, place a piece of mozzarella in the centre, and shape it into an oval ball.

Roll the supplì in beaten egg, then in breadcrumbs.

Fry in hot oil for 3–4 minutes until golden brown, and serve hot while the cheese is still stretchy.