1     carrot
1     onion
1     celery
30 g     butter
50 ml     cooking wine
200 g     risotto rice (arborio)
500 g     tomato sauce (passata)
5 g     salt
50 g     parmigiano reggiano
Buffalo mozzarella
Ingredients breading and cooking:
Egg white
Bread crumbs/panko
Wheat flour
Frying oil

- Chop finely the carrot, the celery, and the onion and sauté them in the melted butter.

- Add the rice and stir until toasted then increase the heat and pour the cooking wine. Let it evaporate.

- Reduce the heat, add the passata, and when simmering continue to stir till all the tomato sauce is adsorbed in the rice. Turn off the heat, add salt to taste, add the grated parmigiano reggiano, and stir.

- Spread the cooked rice on a baking sheet in a thin layer to speed up the cooling. When cooled off, divide into portions of 70 g each, add a little cube of buffalo mozzarella in the center and shape it into an oval ball by pressing hard between your hands.

- Submerge the supplì in the flour first, then the egg white and the
breadcrumbs last. Fry at 165 degrees for 5 minutes or until golden brown.