Crispy Mozzarella Supplì with Marinara

Step 1

Bring broth to a simmer in a pot. In a heavy skillet, toast rice over medium heat, stirring constantly, until grains turn translucent at the edges—about 2 minutes.

Step 2

Add broth one ladleful at a time, stirring constantly until each addition is absorbed. Continue until rice is creamy and tender, about 16–18 minutes total.

Step 3

Stir in parmesan. Spread on a plate to cool for 5 minutes until just warm enough to handle but cool enough to form.

Step 4

Wet your hands with cold water. Take 2 tablespoons rice, press a mozzarella cube into the center, and fold rice around it into an oval ball. Repeat until you have 8 supplì.

Step 5

Set up three shallow bowls: flour in one, beaten eggs in another, breadcrumbs in the third. Roll each supplì in flour, then egg, then breadcrumbs, pressing gently.

Step 6

Heat 0.5 inch oil in a large skillet over medium-high until a breadcrumb sizzles immediately. Fry supplì 2–3 minutes per side until deep golden brown and cheese just starts to ooze.

Step 7

Transfer to a paper-towel-lined plate. Let cool 2 minutes—the cheese will set slightly. Serve warm with marinara for dipping.