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["Prepare the rice. Bring your chicken stock to a boil, add the saffron threads and lower heat to a simmer. Meanwhile melt the butter in your rice pan and add the onion. Allow the onion to color", "Stir the rice into the butter with a wooden spoon. Continue to stir until the rice is translucent.", "Over medium heat add stock to rice and onion a ladleful at a time. Allow 25 minutes for rice to become al dente and remove from heat.", "Turn your rice out into a large bowl and allow to cool. Beat two eggs and add them to the rice with several spoons of pecorino, plus salt and pepper. Using your clean hands squish everything together into a lumpen proletariat like mass.", "In a large pot, preferably cast iron, enameled or not, heat frying oil to 370 degrees.", "Again using your clean hands, shape the rice into egg shaped balls and insert a piece of mozzarella and a chunk of your preferred hammage. Close the ball tightly.", "Your frying station consists of a plate of flour, the remaining egg (also beaten) in a bowl, and a final plate of bread crumbs mixed with more pecorino.", "One by one, roll the suppli into flour first, dip into egg and finally roll in bread crumbs.", "Carefully lower your suppli into your hot cooking oil. If you displace too much oil you won't be yelling ""Eureka"" like Archimedes. You'll be dialing 911. Allow your suppli to get nice and golden brown. Serve hot but with care.", "Note to cook: There are many variations for suppli and they remain open to argument. Welcome to Rome. Among my favorites would be a ragu of regaglie (chicken giblets), which you could substitute for ham."]
