Recipes through the ages Cacio e pepe Suppli (rice balls)

Ingredients

• 1 tablespoon olive oil

• 1 onion

• 350g (12 ounces) carnaroli rice

• 1/2 glass dry white wine

• 1 litre (2 1/2 pints) vegetable stock

• 100g (3 1/2 ounces) grated pecorino Romano cheese

• ground black pepper

• 2 eggs

• 1 teaspoon pecorino Romano cheese

• 1 tablespoon plain flour

• 150g (1 1/3 cups) breadcrumbs

• vegetable oil for frying

Instructions

1. Heat the oil gently in a large, heavy-bottomed saucepan.

2. Add the onion and fry gently until it becomes translucent, about two minutes. 

3. Add the rice, turn up the heart a little and toast it for about three minutes, moving it around with a wooden spoon. 

4. Add the white wine all at once.

5. Now add the stock, ladleful by ladleful until the rice is cooked al dente, about 14-15 minutes. Remember that the rice will continue to cook off the heat so it’s OK if the grains are still a little harder than you would expect. 

6. Turn off the heat, cover the pan, and leave the risotto to rest for about two minutes. 

7. Add the pecorino cheese and stir through the risotto until it has melted. 

8. Add the black pepper to taste.

9. Pour the risotto onto a large baking dish covered with tin foil and allow to cool completely.

10. When the risotto has cooled, divide it into 12 equal portions. Squeeze each portion tightly in your hands and then form into egg shapes. 

11. Beat the egg together with the teaspoon of cheese and the tablespoon of flour. 

12. Dip each of the balls in the egg yolk mixture and then in the breadcrumbs. Gently press the breadcrumbs against the rice to make sure the supplì is well coated. 

13. Deep fry the supplì at 180°C (355°F) for three and a half minutes. Place on paper towels to dry. 

14. Allow to cool for a few minutes before eating.