Ingredients500 gr of Roma Bio rice
150 gr of ground beef
60 gr of chicken livers
200 gr of mozzarella
50 gr of dried mushrooms
400 ml of tomato sauce
1 litre of beef stock
half an onion
100 ml of white wine
2 tablespoons of extra virgin olive oil
To bread and fry:
PreparationPrepare the filling of the supplì by chopping the chicken livers and brown them in a saucepan with the ground beef, oil, butter and chopped onion. Add the previously soaked, squeezed and chopped mushrooms.
Brown for 5 minutes and then simmer with the wine and add the tomato sauce. Season with salt and pepper and cook over a low heat for 1 hour.
When the sauce is ready, add the Roma Bio Rice and cook it by stirring often and adding the hot beef stock if necessary. Cook the rice for 14 minutes, then turn off the heat and add the butter and the grated Parmigiano. Mix well and add the two beaten eggs. Mix well, pour everything onto a flat tray and let it cool. Cut the mozzarella into cubes and let it drain. Prepare the supplì with an oval shape and place two small pieces of mozzarella in the centre, then close well.
Once prepared, cover the rice balls in the beaten egg and then with the breadcrumbs, then fry them in abundant oil. When they are golden brown, drain them with a slotted spoon and place them on a tray covered with absorbent paper. Serve hot.