Crispy Mozzarella Rice Balls — Supplì al Telefono

Step 1

Toast arborio rice in a large skillet over medium heat for 1 minute, stirring constantly, until it smells fragrant.

Step 2

Add 0.75 cup broth to the rice. Stir constantly. When liquid is absorbed, add another 0.75 cup and keep stirring. Repeat until all broth is added and rice is creamy, ~15 minutes total.

Step 3

Stir in butter, marinara sauce, and 3 tbsp parmesan cheese. Season with salt and pepper. Spread on a plate and let cool for 8 minutes until touchable.

Step 4

Scoop 2-tbsp portions of cooled rice onto a clean surface. Press a small cube of mozzarella into the center of each portion, then gently roll into a ball, enclosing the cheese.

Step 5

Dust each ball lightly in flour, then dip in beaten egg, then roll in flour again. Place on a plate.

Step 6

Heat 1 inch of oil in a deep skillet or saucepan over medium-high heat until a pinch of rice sizzles on contact, ~2 minutes. Fry balls in batches, turning once, until deep golden brown, ~3 minutes total.