List of Ingredients
- 1 1/4 CUPS of superfine or semifine rice
- 3 OZ. of onion, chopped
- 3 OZ. of prosciutto crudo, thickly sliced
- 1/2 CUP of all-purpose flour
- 3 of large eggs
- mozzarella
- breadcrumbs
- beef broth
- Grana Padano cheese, grated
- extra-virgin olive oil
- peanut oil
Method
Brown chopped onion in 1/4 cup extra-virgin olive oil. Add rice and toast briefly. Add broth in ½ cup increments and cook rice until al dente. Once cooked, spread out on a tray to cool.
Place rice in a bowl. Mix well with 1 egg and 3 Tbsp. grated Grana Padano cheese. Cut prosciutto into small cubes (1/8”). Shape rice mixture into 10 oval-shaped supplì (rice balls) and stuff each with prosciutto cubes and 2-3 mozzarella cubes.
Whisk 2 eggs and flour in a bowl into a batter. Place breadcrumbs in another bowl. Dip rice balls in the batter, letting the excess drip off, then dredge in plenty of breadcrumbs, pressing gently to adhere.
Pour oil into a heavy pot and heat to 350°F. Carefully lower rice balls into oil with a slotted spoon and fry, gently turning until evenly golden brown, 6–8 minutes. Transfer to paper towels to drain and serve immediately.