Suppli

Instructions

1. Prepare the risotto base
   Heat olive oil in a large saucepan over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the rice and stir for 2 minutes until the grains are coated with oil and slightly toasted.
2. Cook the risotto
   Pour in the white wine and stir until absorbed. Add the warm broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding more. This should take about 18-20 minutes until the rice is al dente.
3. Finish the rice mixture
   Stir in the tomato sauce and cook for another 3 minutes. Remove from heat and mix in the grated Parmesan, salt, and pepper. Allow to cool for 10 minutes, then stir in 2 beaten eggs. Spread the mixture on a baking sheet to cool completely, about 30 minutes.
4. Shape the suppli
   Take about 2 tablespoons of the cooled rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then close the rice around it, shaping it into an oval or cylinder about 3 inches long. Repeat with the remaining rice mixture.
5. Bread the suppli
   Set up a breading station with one bowl containing the remaining beaten egg and another with breadcrumbs. Dip each rice ball first in the beaten egg, then roll in breadcrumbs until completely coated. Place on a tray and refrigerate for 30 minutes to firm up.
6. Fry the suppli
   Heat vegetable oil in a deep pot to 350°F (175°C). Fry the suppli in batches of 3-4, turning occasionally until golden brown on all sides, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. Serve
   Allow the suppli to cool slightly before serving, about 5 minutes. When broken in half, the mozzarella should stretch between the two halves, creating the 'telephone wire' effect that gives supplì al telefono its name. Serve warm as an appetizer or snack.