Fried Stuffed Rice Balls (Supplì)

Ingredients for 4 persons

350 gr (12.34 oz) Rice
500 gr (17.63 oz) Ragù Sauce
2 Eggs
100 gr (3.52 oz) Cubed Mozzarella Cheese
100 gr (3.52 oz) Finely Grated Parmesan
60 gr (2.11 oz) Butter
1 Litre Meat Stock
Flour and Bread Crumbs to coat
Extra Virgin Olive Oil
Salt

VIDEO RECIPE
Fried Stuffed Rice Balls - Supplì

VIDEO RECIPE
Ragù Sauce - Il ragù

Heat up a pot over medium heat then add 1 tablespoon of olive oil, half of the butter and let it melt
Once the butter has melted, add rice and toast it for about 2 minutes. Add enough hot broth to cover the rice and when the broth has almost completely evaporated, continue to add it until the rice is cooked
When the rice is cooked al dente (cooked firmly) season with salt, add remaining butter, ragù sauce, grated parmesan and stir quickly until becomes creamy. Turn off the heat and let it cool down to room temperature

Once the rice has cooled you can make your supplì
Break the eggs and whisk. Pick up a handful of the rice mixture, mould into small balls and firmly press it, place a cube of mozzarella into the centre then reshape into a ball. Firmly press the rice giving the typical elongated oval shape
At this point roll the rice ball in flour, continue moulding the rice to give it the elongated oval shape, then dip the supplì in egg and finally roll it well in bread crumbs. Repeat until all the rice is used

Heat extra virgin olive oil, which should be 3 inches deep, in a pot over high-medium heat, then add suplì
Let them fry until golden brown and crisp on all sides, turning over occasionally
When all supplì are golden brown, remove with a slotten spoon and place on kitchen paper to drain the olive oil
Transfer supplì to a serving dish and offer to your friends. Remember to eat them with hands