SUPPLI' AL TELEFONO - FRIED RICE CROQUETTES
Makes about 12

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You can make fresh risotto for this recipe, or you can use leftover risotto. This recipe makes tomato risotto, the most common for supplì, but using another kind (like with parmesan and mushrooms) can make equally delicious supplì.

For Risotto:

1 carrot
1 small onion
1 celery stalk
2 tomatoes
1 cup rice for risotto like arborio
2 tablespoons grated parmigiano

Roughly chop the vegetables, use a food processor to make a paste. In a large pot heat olive oil on medium-low heat and add the vegetable paste. Saute for 10 minutes. Add a pinch of sugar, then the rice, saute 1 minute. Cover the rice with boiling water and simmer until the rice is tender, about 25 minutes. Stir in the parmigiano. Spread the risotto out on a baking sheet for 1 hour to cool.

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4 ounces fresh mozzarella, cut into grape-sized pieces
1 egg
8 tablespoons fine bread crumbs or coarse corn meal

Prepare a large plate covered with wax-paper. Lightly beat the egg in a small bowl, Put the bread crumbs in another small bowl. To form each supplì, form a handful of risotto around a piece of mozzarella into a round shape. Dip this in egg, then cover in bread crumbs. Place on platter. When they are all formed, loosely cover the platter with plastic wrap and refrigerate at least 1 hour to overnight (best). The final step is to fry them in a deep fryer or in a pan with 2 inches of oil at 325º F. Enjoy these hot.