Stuffed Rice Balls, Roman Style: Suppli al Telefono
- 3/4 cup dried porcini mushrooms
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 (16-ounce) can peeled San Marzano tomatoes and their juices, crushed by hand
- 3 tablespoons plus 1 tablespoon butter
- 1 2/3 cups Vialone, Avorio or Arborio rice
- 2 eggs
- 2/3 cup freshly grated Parmigiano-Reggiano
- 1 onion, chopped
- 2 ounces prosciutto, finely chopped
- 7 ounces ground beef
- Salt and freshly ground black pepper, to taste
- 5 ounces mozzarella, cut into 1/4-inch dice
- 3/4 cup unseasoned bread crumbs
- 1 liter extra virgin olive oil
Soak the mushrooms in 1/2 cup water for 2 hours. Drain the mushrooms, reserving the mushroom water, and chop finely. Dissolve the tomato paste in the mushroom water and set aside.
Meanwhile, in a medium saucepan, combine the beef stock, crushed tomatoes and 3 tablespoons butter, mix well and bring to a boil. Add the rice, reduce the heat to a simmer and cook until the rice is done, stirring occasionally. Turn the rice mixture out into a serving bowl and gradually stir in the eggs and Parmigiano. Set aside to cool.
Meanwhile, in a 12 to 14-inch saute pan, melt the remaining tablespoon of butter over low heat. Add the onion and prosciutto and cook over high heat 3 minutes. Add the ground beef and cook until well browned. Add the mushrooms, mushroom water-tomato paste mixture, and salt and pepper to taste, and keep at a simmer. With a spoon, make egg-shaped portions of the rice, and make an indentation in the center of each one. Place a teaspoon of filling in the center of each ball of rice, along with a few cubes of the cheese. Roll each ball in the bread crumbs so that it is completely coated, and set aside.
In a large, heavy bottomed pot, heat the olive oil over high heat until it is almost smoking in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if desired.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Emeril Lagasse