Supplì al Telefono

Instructions

1. 1

   Begin preparing the homemade rice supplì by coarsely chopping the chicken livers. Then, melt the butter with the oil in a saucepan, add the chopped onion and ground meat, and let it brown. Add the chopped chicken livers and the previously soaked, squeezed, and chopped mushrooms.

2. 2

   Let it brown for another 5 minutes, then deglaze with wine and add the tomato puree. Season with salt and pepper and cook over moderate heat until the sauce has reduced and thickened.

3. 3

   When the sauce is ready, add the rice and, stirring frequently, cook the rice, adding beef broth as needed, until the risotto appears dry and compact.

4. 4

   Turn off the heat and add the butter and grated Grana cheese. Mix well, then add the two beaten eggs. Stir until all the ingredients are well combined and incorporated. Pour the mixture onto a large, flat plate and let it cool completely.

5. 5

   Meanwhile, cut the mozzarella into small pieces or strips and place it in a colander to drain, so that it loses excess water. When the rice is cold, form the supplì by taking a little of the mixture with wet hands and shaping it into an oval shape: insert a couple of pieces of mozzarella inside and in the center of the supplì, then close it well. Continue until all the ingredients are used up.

6. 6

   Once all the supplì are made, dip them in the beaten egg and then in the breadcrumbs, making sure to coat the breadcrumbs on all sides.

7. 7

   Then, fry the supplì in plenty of hot oil (at least 180°F), turning them several times on all surfaces, which should be more than golden brown. The supplì should float in the oil, so use plenty of oil. If you want to avoid using large quantities of oil, use a small, high-sided saucepan or, for added convenience, use a deep fryer. Place the supplì on a paper towel to drain and serve hot.