Golden Roman Supplì al Telefono

Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 4 minutes. Add the Arborio rice and stir to coat, toasting for 2 minutes.

Pour in the white wine and stir until absorbed. Add the tomato passata and stir well. Begin adding the warm stock one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. Continue for about 18 minutes until the rice is fully cooked and quite thick — slightly overcooked compared to normal risotto.

Remove from heat and stir in the Pecorino Romano and 1 beaten egg. Season generously with salt and pepper. Spread the rice mixture onto a sheet pan in an even layer and refrigerate until completely cold, at least 2 hours or overnight.

Take a heaping tablespoon of the cold rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then mold the rice around it, forming a compact egg-shaped croquette. Make sure the cheese is fully sealed inside. Repeat with the remaining rice and cheese.

Set up a three-part breading station: flour in one shallow dish, the remaining egg beaten in a second dish, and breadcrumbs in a third. Roll each supplì first in flour, then in egg, then in breadcrumbs, pressing to adhere. Place on a sheet pan.

Fill a heavy-bottomed pot or Dutch oven with 3 inches of vegetable oil and heat to 350 degrees F. Working in batches of 4-5, fry the supplì until deeply golden brown all over, about 3-4 minutes, turning once halfway through. Remove with a slotted spoon and drain on a wire rack set over a sheet pan.

Sprinkle immediately with flaky sea salt and serve hot. When you break one open, the mozzarella should stretch into long, beautiful strings.