In a large pan pour 3 tablespoons of oil and fry the chopped onion.

When the onion begins to brown add the minced meat and, if you like, the chopped chicken livers.

After about 4 minutes, pour in the wine and let it evaporate for a few minutes.

Then pour in the tomato sauce, lower the heat, and let it cook for at least 30 minutes.

Remember to mix the sauce several times during cooking and season with 2 pinches of salt and 1 pinch of black pepper.

Separately, cut the mushrooms into very small pieces and sauté them for about 4 minutes in a pan with oil. Then drain the excess oil and add to the sauce.

In another pot, while the sauce is cooking, prepare a vegetable broth (see the recipe here).

Pour the rice directly into the sauce and start cooking the rice as if to prepare a risotto. Then add 2 ladles of broth at a time and stir the rice until it is absorbed. Repeat this process until the rice is cooked “al dente”.

When rice is cooked, turn off the heat, add 1 raw egg, basil leaves, grated Parmesan cheese and a knob of butter. Mix well and leave the rice to rest and cool.

Cut the mozzarella into cubes.

When the rice becomes cold (not before) begin to form the rice balls.

Put the breadcrumbs on a plate. In another bowl beat the eggs with a pinch of salt and pepper.

Take a spoonful of rice and place it on the palm of your hand. Squeeze lightly and insert a mozzarella cube in the center. Then close your hand and make the rice cover all the mozzarella in the shape of an elongated meatball.

Repeat for all the rice.

Now coat the rice balls of breading: first, soak each naked rice ball (one at a time) in the beaten egg, then pass it in breadcrumbs making it adhere well to the surface.

Put a tall, narrow saucepan with the peanuts oil on the heat and bring it to frying temperature.

Pour the supplì – no more than two at the time - into the oil and fry each ball for 6 minutes (It is important that oil cover the entire ball).

After this time, you will see the breading darkened, so drain the supplì and place it in a tray lined with absorbent paper to remove excess oil.

Enjoy your supplì when they are still hot and you will feel what a taste!