Stuffed Rice Balls, Roman Style - {Suppli Al Telefono}

Recipe Ingredients

3/4 cup	177ml	Dried porcini mushrooms
2 tablespoons	30ml	Tomato paste
2 cups	474ml	Beef stock
1		Peeled San Marzano tomatoes - (16 oz) - with their juices,
		Crushed by hand
4 tablespoons	60ml	Butter - divided
1 2/3 cups	266g / 9.4oz	Vialone, Avorio or Arborio rice
2		Eggs
2/3 cup	131g / 4.6oz	Freshly-grated Parmigiano-Reggiano
1		Onion - chopped
2 oz	56g	Prosciutto - finely chopped
7 oz	198g	Ground beef
		Salt - to taste
		Freshly-ground black pepper - to taste
5 oz	142g	Mozzarella - cut 1/4" dice
3/4 cup	109g / 3.8oz	Unseasoned bread crumbs
1		Extra-virgin olive oil

Recipe Instructions

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 of the 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.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C06) - from the TV FOOD NETWORK

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