Supplì al Telefono (Risotto Croquettes)

Prep time: 1 hour 40 minutes | Cook time: 54 minutes | Serves 6

Risotto Croquettes:

4 tablespoons unsalted butter

1 small yellow onion, minced

1 cup Arborio rice

3½ cups chicken stock

½ cup dry white wine

3 eggs

Zest of 1 lemon

½ cup grated Parmesan cheese

2 ounces (57 g) fresh Mozzarella cheese

¼ cup peas

2 tablespoons water

½ cup all-purpose flour

1½ cups panko bread crumbs

Kosher salt and ground black pepper, to taste

Cooking spray

Tomato Sauce:

2 tablespoons extra-virgin olive oil

4 cloves garlic, minced

¼ teaspoon red pepper flakes

1 (28-ounce / 794-g) can crushed tomatoes

2 teaspoons granulated sugar

Kosher salt and ground black pepper, to taste

1. Melt the butter in a pot over medium heat, then add the onion and salt to taste. Sauté for 5 minutes or until the onion in translucent.
2. Add the rice and stir to coat well. Cook for 3 minutes or until the rice is lightly browned. Pour in the chicken stock and wine.
3. Bring to a boil. Then cook for 20 minutes or until the rice is tender and liquid is almost absorbed.
4. Make the risotto: When the rice is cooked, break the egg into the pot. Add the lemon zest and Parmesan cheese. Sprinkle with salt and ground black pepper. Stir to mix well.
5. Pour the risotto in a baking sheet, then level with a spatula to spread the risotto evenly. Wrap the baking sheet in plastic and refrigerate for1 hour.
6. Meanwhile, heat the olive oil in a saucepan over medium heat until shimmering.
7. Add the garlic and sprinkle with red pepper flakes. Sauté for a minute or until fragrant.
8. Add the crushed tomatoes and sprinkle with sugar. Stir to mix well. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until lightly thickened. Sprinkle with salt and pepper to taste. Set aside until ready to serve.
9. Remove the risotto from the refrigerator. Scoop the risotto into twelve 2-inch balls, then flatten the balls with your hands.
10. Arrange a about ½-inch piece of Mozzarella and 5 peas in the center of each flattened ball, then wrap them back into balls.
11. Transfer the balls to a baking sheet lined with parchment paper, then refrigerate for 15 minutes or until firm.
12. Whisk the remaining 2 eggs with 2 tablespoons of water in a bowl. Pour the flour in a second bowl and pour the panko in a third bowl.
13. Dredge the risotto balls in the bowl of flour first, then into the eggs, and then into the panko. Shake the excess off.
14. Transfer the balls to the baking pan and spritz with cooking spray.
15. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 400ºF (205ºC) and set time to 10 minutes.
16. Flip the balls halfway through the cooking time.
17. When cooking is complete, the balls should be until golden brown.
18. Serve the risotto balls with the tomato sauce.