INGREDIENTS:

Risotto:

  • ½ cup diced tomatoes
  • 2 liters of water
  • 50 g butter
  • 300 g (1 ½ cups) Arborio rice
  • 2 eggs
  • Parmesan cheese

Filling:

  • 50 g butter
  • 2 tbsp olive oil
  • 1 finely chopped onion
  • 100 g ground veal
  • 30 g prosciutto
  • 25 g dried mushrooms (porcini or ceps)
  • 1 tbsp tomato sauce
  • 4 oz chicken broth
  • 100 g mozzarella cheese
  • Flour
  • Breadcrumbs
  • 3 eggs
  • Vegetable oil for frying

 

PREPARATION:

Rice:

  1. Soak the mushrooms in water.
  2. In a pot, bring the water and tomatoes to a boil. Add the rice, salt, and butter.
  3. Let simmer for 20-25 minutes.
  4. Transfer the mixture to a bowl and add Parmesan (4 tbsp), 3 eggs, and 2 tbsp butter.
  5. Mix well and let the rice cool.

Filling:

  1. In a pan, sauté the onion in butter and olive oil.
  2. Add the veal, prosciutto, and finely chopped mushrooms.
  3. Sauté for 3-4 minutes.
  4. Add the tomato sauce and 1 cup of broth.
  5. Cook for 15 minutes or until the liquid evaporates. Season with a little salt and pepper, then let the mixture cool.
  6. Preheat the oven to 400°F.
  7. Cut the mozzarella into small cubes.
  8. Take 1 spoonful of rice and form a small well.
  9. Place the filling and mozzarella in the well, then cover with rice to form a ball.
  10. Coat with flour, then dip in beaten egg.
  11. Cover with plain breadcrumbs.
  12. In a cast iron pan, heat vegetable oil to 375°F.
  13. Fry the supplì in vegetable (or sunflower) oil until golden brown. Place them on a parchment-lined baking sheet and bake for 10-15 minutes.