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Make the risotto base: fry the onion in butter until soft. Add the beef mince and cook until browned. Add the passata and 300 ml stock. Simmer for 10 min. Add the rice and stir over medium heat, adding the remaining stock ladle by ladle (as for risotto) until the rice is just cooked and all stock absorbed, about 16 min. Remove from heat. Stir in parmigiano. Spread on a tray and cool completely. Refrigerate for 1 hour.

Beat 1 egg into the cold risotto. Mix well.

Pat the mozzarella cubes completely dry with kitchen paper.

Wet your hands. Take about 80 g of the rice mixture in your palm. Flatten it. Place a mozzarella cube in the centre. Close the rice around it in an oval shape about 8 cm long. Press firmly.

Bread each supplì: dust in flour, dip in beaten egg, roll in breadcrumbs. Press firmly to coat. Refrigerate 20 min.

Heat sunflower oil to 170°C in a deep pot. Fry the supplì in batches of 3 until deep golden all over, about 4–5 min. Drain on kitchen paper.

Serve immediately while the mozzarella is still pulled-apart stretchy.