Rice Balls Stuffed With Mozzarella and Beef (Supplì al Telefono)
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 3tablespoons olive oil
- ⅓cup finely chopped onion
- 7ounces ground beef
- 7ounces crushed peeled tomatoes (one scant cup)
- Salt
- ground black pepper
- 3cups vegetable broth (canned or homemade)
- 10ounces (about 1⅓ cup) carnaroli or other arborio rice
- 2tablespoons grated Parmigiano-Reggiano
- Flour, for dredging
- 2eggs, lightly beaten
- 1cup fine, dry bread crumbs
- 3ounces mozzarella, cut into 12 to 14 cubes
- Corn oil, for frying
Preparation
- Step 1
In a large saucepan over medium-low heat, heat olive oil and add onion. Sauté until soft and golden, about 10 minutes. Add beef and sauté until browned. Add tomatoes and season to taste with salt and pepper. Simmer for 5 minutes.
- Step 2
Add 2 cups vegetable broth and bring to a boil. Add rice and simmer, stirring constantly, until mixture is very thick and rice has no crunch but is still firm, about 15 minutes. If pan becomes dry during cooking, add more broth as needed. Remove from heat and stir in Parmigiano-Reggiano. Spread in a flat container or pan and allow to cool. Rice may be covered and refrigerated for up to 24 hours.
- Step 3
Once rice has cooled, roughly divide it into 12 to 14 mounds. Line up the flour, eggs and bread crumbs in three shallow bowls. Scoop about two-thirds of a mound of rice and hold it in your hand. Press a cube of mozzarella into middle, top with remaining third of mound, and shape rice around it to form a ball, making sure mozzarella is securely closed in center. Roll rice ball in flour, then eggs, then bread crumbs; set aside.
- Step 4
Fill a large skillet with about 1 inch of oil. Place over medium heat and allow to become very hot but not smoking. Add all the rice balls and allow to sit until golden brown underneath, 1 to 2 minutes, then turn to brown other sides. Drain on paper towels and serve immediately.
Private Notes
Cooking Notes
In step 2, you add the rice to the ingredients in step 1.
If you have left over risotto, sauce and some fresh mozzarella in the fridge, cant go wrong. Ground beef really, why bother.
Isn’t the meat/tomato mixture to also be inserted into rice ball? Oops
I can't imagine how this recipe has been rated 5 stars. It's pretty bland and definitely not worth the effort.
I already have leftover white long grain rice. If I make the sauce, let it cool, then mix it with the rice and refrigerate overnight, what amount of crushed tomato would be good per cup of cooked rice? The rest I can adjust from there. Thanks in advance!
Nowhere in your recipe do you state what to do with the ingredients in step one! I assume that you will serve this with the rice balls but this is not evident from your recipe.
In step 2, you add the rice to the ingredients in step 1.
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