Vegetarian Supplì

Finely dice the onion, mince the garlic, cut the mozzarella into small cubes, grate the Parmesan, and beat the eggs in a shallow bowl. Warm the vegetable broth in a saucepan and keep it at a gentle simmer.

Combine the Arborio rice, diced onion, minced garlic, peas, grated Parmesan, salt, and black pepper in a large bowl.

Heat 30ml olive oil in a large heavy-bottomed pot over medium heat until shimmering.

Add the rice mixture to the pot and stir continuously for 2 minutes until the rice is lightly toasted and fragrant.

Pour the white wine into the pot and stir for 1 minute until mostly absorbed.

Add the warm vegetable broth in 150ml increments, stirring frequently and waiting for each addition to be mostly absorbed before adding the next. Continue for 18 minutes until the rice is creamy and tender but still holds its shape.

If using saffron, dissolve it in 50ml warm broth and stir it into the risotto in the final minute of cooking.

Remove the risotto from heat and spread it on a baking sheet to cool to room temperature.

Transfer the cooled risotto to a cutting board and divide into 8 equal portions. Shape each portion into a cylinder around one mozzarella cube, creating a smooth oval ball with the cheese encased inside.

Preheat the oven to 190°C (375°F).

Place the beaten eggs in a shallow bowl and the panko breadcrumbs in another shallow bowl. Working with one supplì at a time, dip it into the beaten egg until fully coated, then roll in the panko breadcrumbs, pressing gently to adhere a thick, even coating.

Arrange the breaded supplì on a parchment-lined baking sheet in a single layer and brush the top of each lightly with extra virgin olive oil.

Bake in the preheated oven for 15 minutes until the exterior is deep golden brown and crispy.

Remove from the oven and let rest for 2 minutes before serving.