When the cold starts to be felt and the days grow shorter, there is nothing better than a plate of supplì al telefono, a classic of Lazio cuisine that warms the soul. These delicious rice bites, filled with melting mozzarella and wrapped in a crispy coating, are the epitome of a culinary art that speaks of home and tradition. To make them, one starts with a risotto creamed with butter and Parmigiano, enriched by a light note of nutmeg, which gives the dish an unmistakable depth of flavor. The real magic happens when, once cooled, the risotto is shaped and filled with cubes of mozzarella and tomato sauce, creating a contrast of textures and flavors that captivates at the first bite. Originating from Rome, supplì are often considered a variant of the more famous Sicilian arancini, but their peculiarity lies in the gooey filling that, upon biting, stretches like a strand of pasta, offering a unique sensory experience. Traditionally served as an appetizer or as street food, they are perfect for a dinner among friends or for an informal family lunch, accompanied by a fresh salad or a good white wine. Their versatility allows for local variations: in some areas, for example, prosciutto is added for an extra touch of flavor. Supplì al telefono thus represent not only a dish to savor but also a symbol of conviviality and a passion for cooking, capable of bringing people together around a well-set table.

Prepare a good risotto with light broth, butter, 100 grams of grated Parmigiano cheese, a pinch of nutmeg, and salt. When the risotto is cooked al dente and well creamed, spread it out on a marble table with a wooden spoon to cool. In a bowl, combine the diced mozzarella, the remaining grated Parmigiano cheese, tomato sauce, a pinch of salt (a little pepper, if desired); mix everything with the two eggs and finish with the diced ham. Using the palms of your hands, shape the supplì to the size of small oranges, but with the characteristic elongated shape; make a hole in the middle with a finger; fill these holes with a teaspoon of well-mixed filling. Seal with the rice itself, ensuring that the filling cannot escape during the final cooking. Dust the supplì with flour, dip them in beaten egg, bread them, and fry them, a few at a time, in hot oil, draining them until crispy and golden. Serve hot.