Ingredients
| 2 tablespoons extra virgin olive oil | |
| 30g butter | |
| 1 white onion, finely diced | |
| 500g risotto rice | |
| 1 cup white wine | |
| 2 litres vegetable stock | |
| 100g pecorino or parmesan cheese, finely grated | |
| 1 tablespoon cracked black pepper | |
| 100g mozzarella, cut into small cubes | |
| flour, for coating | |
| 2 eggs, lightly beaten | |
| 3 cups fine breadcrumbs | |
| neutral oil (we used peanut), for frying | |
| zest of one lemon, to serve | |
| FOR THE ONION KETCHUP | |
| 2 red onions, quartered | |
| 2 brown onions, quartered | |
| 1 tablespoon extra virgin olive oil | |
| 2 sprigs rosemary | |
| 2 cloves garlic | |
| 1 teaspoon smoked paprika | |
| 2 tablespoons malt vinegar | |
| 1 tablespoon raw sugar | |
| 1 tablespoon tamari |
Instructions
| 1. | Heat the olive oil and butter in a large pan over a medium heat. |
| 2. | Add the onion and fry until soft, then add the risotto rice and cook until slightly toasted. |
| 3. | Add the wine and stir until evaporated. |
| 4. | Gradually add the stock to the rice using a ladle or cup, stirring continuously and giving time between additions until the rice is al dente and all the liquid absorbed – about 20 minutes. |
| 5. | Once the rice is al dente, remove from the heat and stir in the pecorino and black pepper. |
| 6. | Leave to cool for an hour. |
| 7. | Meanwhile, to make the onion ketchup, place the onions in a large roasting dish with the olive oil, rosemary and garlic. |
| 8. | Season and toss to combine, then bake for 25-30 minutes at 170°C fan bake until the onions are soft. |
| 9. | Remove from the oven, discard the rosemary and leave to cool for a few minutes, then whizz with a stick blender or food processor with the paprika, vinegar, sugar and tamari. |
| 10. | Blend until smooth. You may need to add a teaspoon of hot water to loosen the mixture, and depending on the sweetness of your onions, you might like to add a bit more vinegar or tamari at this point. |
| 11. | Strain through a sieve and set aside. |
| 12. | Once the rice is cool enough to handle, shape into elongated balls, pressing a piece of mozzarella into the centre. |
| 13. | Place on a tray lined with baking paper. |
| 14. | Put the flour, egg and breadcrumbs in separate bowls. |
| 15. | Dip the rice balls in the flour, then the beaten egg and then into the breadcrumb mix, patting them on if necessary. |
| 16. | Working in batches of 3 or 4, fry the supplì for 2 minutes, then lift out to rest for 30 seconds, before returning to the oil for another 30-40 seconds. |
| 17. | Drain on a paper towel, sprinkle with lemon zest and season with sea salt and cracked pepper. |
| 18. | Serve hot with the onion ketchup. |
Recipes, food styling & photography Jane Lyons & Will Bowman
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