Roman Mozzarella Rice Croquettes

Ingredients

• 3 cups whole milk
• 2 cups vegetable broth
• 1.5 cups arborio rice
• 3 tablespoons extra-virgin olive oil
• ½ whole large yellow onion
• 3 tablespoons whole butter
• ¾ cup parmesan cheese, finely grated
• ¾ cup fresh peas (frozen acceptable)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 8 ounces fresh whole milk mozzarella
• ¾ cup all-purpose flour
• 2 whole large eggs
• 1.25 cups panko breadcrumbs
• 3 cups vegetable oil for frying

Instructions

1. 1

   Pour 3 cups whole milk and 2 cups vegetable broth into a medium saucepan. Bring to a gentle simmer over medium heat, then reduce to low to keep the liquid warm — you want it steaming gently, not boiling hard.

2. 2

   Set a heavy-bottomed 4-quart pot over medium heat. Add 3 tablespoons extra-virgin olive oil. Dice your half yellow onion into 1/4-inch pieces and add to the hot oil. Sauté until the onion softens and turns translucent, about 3-4 minutes — you should smell the sweet, mellow onion aroma.

3. 3

   Pour in 1.5 cups arborio rice and stir constantly with a wooden spoon for 1-2 minutes, coating every grain in oil. The rice will smell nutty and make a gentle clicking sound against the pot — this toasts the rice and helps it absorb liquid properly.

4. 4

   Begin adding the warm milk mixture in 1-cup increments, stirring frequently. Wait until the liquid is mostly absorbed before adding the next cup — this should take about 18-20 minutes total. You'll see the risotto transform from soupy to creamy and thick. Taste a grain of rice around minute 18 — it should be tender but still have a tiny firm center, never mushy.

5. 5

   When the rice is creamy and cooked through, remove from heat. Stir in 3 tablespoons butter, 0.75 cup finely grated parmesan cheese, 0.75 cup fresh peas (add straight from the freezer if using frozen — they'll thaw in the residual heat), 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir until the butter melts and everything combines into a cohesive, glossy mass. Taste and adjust seasoning — the risotto should be noticeably salty and peppery since it's the foundation of your croquettes.

6. 6

   Spread the risotto onto a large baking sheet in an even 1-inch-thick layer. Let it cool to room temperature, about 15 minutes, then cover with plastic wrap and refrigerate for at least 30 minutes — cold risotto is much easier to shape.

7. 7

   While the risotto chills, cut 8 ounces fresh whole milk mozzarella into 12 cubes, each roughly 1/2 inch on each side — these will be the 'phone wires' inside. Set aside on a paper towel.

8. 8

   Set up three shallow bowls for your breading station. In the first, whisk 0.75 cup all-purpose flour with a pinch of salt. In the second, whisk together 2 large eggs until no streaks of white remain. In the third, place 1.25 cups panko breadcrumbs.

9. 9

   Remove the chilled risotto from the refrigerator. Using an ice cream scoop or 2-tablespoon measuring spoon, portion the risotto into roughly 12 equal-sized mounds onto a clean cutting board.

10. 10

    Working with one mound at a time, flatten it slightly in the palm of your hand. Place one mozzarella cube in the center, then gently fold the risotto up and around it, using both hands to form an oval or egg shape about 3 inches long. The mozzarella must be completely enclosed, or it will burst out during frying. Place the formed suppli on a parchment-lined baking sheet.

11. 11

    Once all 12 suppli are formed, begin breading them. Working with one croquette at a time: roll it in the flour, shaking off excess, then dip it into the egg mixture to coat all sides, then roll it generously in the panko breadcrumbs, pressing gently so the crumbs adhere. Return to a clean parchment-lined baking sheet. Refrigerate for 15 minutes before frying — this helps the coating stick during cooking.

12. 12

    Pour 3 cups vegetable oil into a heavy-bottomed 5-quart pot or large Dutch oven. Clip an instant-read thermometer to the side of the pot and heat the oil to 325°F over medium-high heat. Let it preheat for 5 minutes — the oil should shimmer but not smoke. If you don't have a thermometer, test with a breadcrumb: it should sizzle gently and brown in about 1 minute.

13. 13

    Carefully place 3-4 suppli into the hot oil using a slotted spoon, keeping them in a single layer — overcrowding cools the oil and creates soggy croquettes. Fry for 3-4 minutes, turning once halfway through, until the exterior is deep golden brown on all sides. The breading should be crispy and make a hollow sound when you tap it with the slotted spoon.

14. 14

    Transfer the fried suppli to a paper-towel-lined plate and sprinkle with a light pinch of fleur de sel or sea salt while still hot. Repeat with remaining batches, maintaining the oil temperature at 325°F.

15. 15

    Let the suppli rest for 2-3 minutes before serving — the interior will continue to cook slightly. Serve hot, ideally while the mozzarella is still stretchy. Warn your guests: when they bite through the crispy exterior and tug the croquette, the melted mozzarella will stretch like telephone wires — that's the whole magic of the dish.

Tools you’ll need

• medium saucepan
• heavy-bottomed 4-quart pot
• wooden spoon
• large baking sheet
• plastic wrap
• cutting board
• ice cream scoop
• three shallow bowls
• whisk
• parchment paper
• heavy-bottomed 5-quart pot or Dutch oven
• instant-read thermometer
• slotted spoon
• paper towels

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