Mini Supplì My Way

Name: Mini Supplì My Way
Total time: 7200 s
Yield: Makes about 25 mini supplì
Ingredients: 3 cups ribe rice (about 600 grams); 1 clove onion; 3.5 oz ground beef (about 100 grams); Lemon peel; 1 vegetable bouillon cube; as needed Water; Salt to taste; 2/3 cup tomato purée (about 150 ml); 3 egg yolks; 1/2 cup grated Parmesan cheese (about 50-60 grams); 2 medium mozzarella balls; as needed Breadcrumbs

le_creazioni_di_lillabetulla @LillaBetulla

Frosinone

I made some tomato risotto using the recipe my mom taught me, but with a smaller amount than usual. Instead of shaping them in the classic supplì form, I made them round to save time. Same flavor, same taste, and just as delicious.

le_creazioni_di_lillabetulla @LillaBetulla

Saved

Ingredients

About 1 1/2 hours

Makes about 25 mini supplì

3 cupsribe rice (about 600 grams)
1 cloveonion
3.5 ozground beef (about 100 grams)
Lemon peel
1vegetable bouillon cube
as neededWater
Salt to taste
2/3 cuptomato purée (about 150 ml)
3egg yolks
1/2 cupgrated Parmesan cheese (about 50-60 grams)
2medium mozzarella balls
as neededBreadcrumbs

Saved

Steps

About 1 1/2 hours

1

For the risotto: Dice the onion, add olive oil, and sauté. Add the ground beef, bouillon cube, and then the tomato purée with the lemon peel. Let it cook to develop flavor. Add water until it nearly reaches the top of the pot. Let the broth cook down well for the risotto. Add salt to taste. Once the broth has reduced, add the rice and cook, but do not finish cooking it completely. Transfer to a container, let it cool to room temperature, then refrigerate.
2

Once the rice has cooled, add the egg yolks and Parmesan cheese, and mix everything together.
3

Cut the mozzarella into small cubes. Take a bit of rice, place a mozzarella cube in the center, and form into balls. Coat them with breadcrumbs and repeat until all the risotto is used.
4

Fry in hot oil and drain on paper towels. Your mini supplì are ready.