Ingredients:

• 1 cup Arborio rice
• 2 1/2 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1/2 cup mozzarella cheese, cut into small cubes
• 2 large eggs
• Bread crumbs, for coating
• Vegetable oil, for frying

Instructions:

1. Cook the Rice:

   • In a large saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
   • In a separate large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
   • Add the Arborio rice to the skillet and stir for a minute or two until the rice is well-coated with the butter and heated through.
   • Pour in the white wine and cook until it's mostly absorbed by the rice.
   • Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.
   • Stir in the grated Parmesan cheese, and season the risotto with salt and black pepper. Remove it from heat and let it cool.

2. Form the Supplì:

   • Once the risotto has cooled, take a small portion in your hand and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center and enclose it with the rice, shaping it into a small oval or cylindrical croquette. Repeat with the remaining rice.

3. Prepare the Coating:

   • In a shallow bowl, beat the two eggs.
   • Place the bread crumbs in another shallow bowl.

4. Coat the Supplì:

   • Dip each supplì into the beaten eggs, ensuring it's well coated.
   • Then, roll it in the bread crumbs, making sure it's evenly coated.

5. Fry the Supplì:

   • In a deep skillet or frying pan, heat vegetable oil to a medium-high temperature for frying. It should be around 350°F (175°C).
   • Carefully place the supplì into the hot oil and fry them until they are golden brown and crispy, usually taking 2-3 minutes. Fry them in batches to avoid overcrowding the pan.

6. Drain and Serve:

   • Use a slotted spoon to remove the fried supplì from the oil and place them on a plate lined with paper towels to drain any excess oil.
   • Serve the Supplì alla Romana hot, and enjoy the delicious, cheesy surprise inside!

These Roman-style supplì are a real treat for anyone who loves the combination of creamy risotto and gooey mozzarella. They make a fantastic appetizer or snack and are sure to be a hit at your next gathering.