Gently heat oil in a pot. Add garlic and cook until softened but not coloured. Add passata and salt to taste. Bring to a simmer and cook uncovered for 20 minutes. In the meantime, bring vegetable stock to a boil in a separate pot.

When the sauce is cooked, add rice and cook until passata is mostly absorbed. Add a ladle of stock and stir until the liquid is absorbed. Repeat, adding one ladle of stock at a time, until rice is slightly undercooked.

Finish Rissoto - remove from heat, add salt to taste, and stir in parmesan. Spread over a tray to cool.

Prepare for Supplì - Once the rice has cooled, whisk eggs in a bowl. Prepare a separate bowl with breadcrumbs.

Assemble Supplì - Slice Fior di Latte into 12 even strips. Divide the cooled rice into 12 even portions. Take a portion of rice, press it flat into your hand, place a mozzarella strip in the center, and roll it into an even cylinder. Repeat for all portions. Dip each supplì in the whisked eggs, then coat with breadcrumbs.

Fill a deep pan with oil and heat to 180°C. Fry 2 or 3 supplì at a time until golden.

Serve the supplì immediately to enjoy the hot, oozy cheese center.