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This recipe was uploaded by ritacooksitalia
Add the bay leaf, sieved tomatoes, water and season with sea salt and sugar. Cook over a medium heat for 15 minutes or until the water is evaporated and the sauce has thickened. Set the sauce aside uncovered.
Heat 2 tbsp of oil in a pan and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 10 – 15 minutes, stirring occasionally, the rice should be cooked al dente (firm to the bite).
Tip the rice into the tomato sauce and mix. When the risotto has cooled down, add the cheeses and gently mix. Place the risotto in the fridge to rest for an hour (even better overnight).
Pour some breadcrumbs onto a shallow plate, take a heaped tablespoon of risotto and shape it into a ball between the palms of your hands. Press a pinch of grated mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.
Heat the oil in a non stick frying pan, add the supplí, and then quickly fry for 2-3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.
Serve with a crunchy salad.