Stuffed rice balls  (aka “arancini” in Sicily,” “supplì ” in Rome) are too rarely given the deliciousness they’re due. Too often they’re mediocre productions, uninspired and unsatisfying. But while in Rome, I had some fantastic versions at Gabriele Bonci’s Pizzarium. While more well known for his taglio pizza, Gabriele also makes terrific traditional rice balls, some made with spaghetti. Having a craving, I made some for a cocktail event at work, molto buono!