Crispy on the outside and creamy on the inside, Supplì al Telefono are one of Rome’s most loved street foods. These golden Italian rice balls are made with rich tomato risotto, stuffed with melty mozzarella, coated in breadcrumbs, and fried or baked until perfectly crunchy. The name “al telefono” comes from the stretchy mozzarella that forms long strings when the rice balls are pulled apart. They make a delicious appetizer, snack, or party dish that everyone will love.

Why You’ll Love This Recipe

Supplì al Telefono are packed with comforting Italian flavors and irresistible textures. The creamy tomato rice pairs beautifully with gooey mozzarella, while the crispy breadcrumb coating adds the perfect crunch. This recipe is simple enough to make at home and delivers authentic Roman flavor in every bite.

These rice balls are also versatile. You can fry them for a traditional crispy finish or bake them for a lighter option. They are perfect for parties, family gatherings, movie nights, or even as a side dish with pizza or salad. Another great advantage is that they can be prepared ahead of time and frozen for later use.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the rice filling:

1 tablespoon olive oil

1 garlic clove, minced

150 g arborio rice

300 ml tomato puree or passata

400 ml vegetable or chicken broth

2 tablespoons grated parmesan cheese

Salt, to taste

Black pepper, to taste

For the filling:

100 g low-moisture mozzarella, cut into small cubes or sticks

For the breading:

1/2 cup all-purpose flour

2 eggs, beaten

3/4 cup breadcrumbs

Vegetable oil, for frying

Directions

Start by preparing the tomato rice mixture. Heat the olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the arborio rice and toast it lightly for 1 minute.

Pour in the tomato puree and mix well. Gradually add the broth, stirring frequently while the rice cooks. Continue adding broth little by little until the rice becomes creamy and tender, about 18 to 20 minutes. Stir in the parmesan cheese and season with salt and black pepper.

Spread the cooked rice mixture onto a baking tray or large plate and allow it to cool completely. Chilling the rice in the refrigerator for about 30 to 45 minutes makes shaping much easier.

Once cooled, take about 2 to 3 tablespoons of rice in your hand and flatten it slightly. Place a cube or stick of mozzarella in the center, then wrap the rice around the cheese to form an oblong-shaped ball. Repeat with the remaining rice and mozzarella.

Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball first in flour, then dip into the eggs, and finally coat thoroughly with breadcrumbs.

For frying, heat vegetable oil in a deep pan to 175°C. Fry the Supplì in batches for 2 to 3 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.

For baking, place the breaded rice balls on a lined baking tray, brush lightly with oil, and bake at 180°C for 20 to 25 minutes, turning halfway through cooking.

Serve hot while the mozzarella is still soft and stretchy.

Servings and timing

This recipe makes approximately 8 Supplì.

Prep Time: 40 minutes

Cook Time: 20 minutes

Cooling Time: 30 to 45 minutes

Total Time: About 1 hour 45 minutes

Variations

You can customize Supplì al Telefono in several delicious ways. Add chopped fresh basil or oregano to the rice mixture for extra Italian flavor. For a spicier version, mix in a pinch of chili flakes.

Instead of mozzarella sticks, try smoked mozzarella for a richer taste. Some people also enjoy adding finely chopped mushrooms or spinach to the rice mixture.

For an extra crispy coating, double-dip the rice balls in egg and breadcrumbs before frying. If you prefer a lighter texture, bake or air fry them instead of deep frying.

Storage/Reheating

Store leftover Supplì in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a preheated oven at 180°C for about 10 to 12 minutes until hot and crispy again. Avoid microwaving because it can make the coating soft and soggy.

You can also freeze uncooked or cooked Supplì for up to 2 months. Freeze them on a tray first, then transfer to a freezer-safe bag or container. Bake directly from frozen at 190°C for around 30 minutes.

FAQs

What does “Supplì al Telefono” mean?

The name refers to the stretchy melted mozzarella inside the rice balls that resembles an old-fashioned telephone wire when pulled apart.

Can I bake Supplì instead of frying them?

Yes, baking is a great alternative. They may be slightly less crispy than fried ones but still delicious.

What type of rice should I use?

Arborio rice or any risotto rice works best because it creates a creamy texture that holds together well.

Can I prepare them ahead of time?

Yes, you can shape and bread the rice balls a day ahead and refrigerate them until ready to cook.

Can I freeze Supplì?

Absolutely. Freeze them either before or after cooking for up to 2 months.

Why is my rice mixture too loose?

The rice may need more cooking time. It should be thick and creamy, not watery.

What mozzarella works best?

Low-moisture mozzarella is ideal because it melts nicely without releasing too much liquid.

Can I use an air fryer?

Yes, air frying works very well. Cook them at 190°C for about 12 to 15 minutes until crispy.

How do I keep the rice from sticking to my hands?

Lightly wet your hands with water or rub them with a little oil while shaping the rice balls.

What can I serve with Supplì?

They pair wonderfully with marinara sauce, pizza, salads, roasted vegetables, or an Italian antipasti platter.

Conclusion

Supplì al Telefono are a delicious example of authentic Roman comfort food. Their crispy breadcrumb coating, creamy tomato risotto, and gooey mozzarella center make them impossible to resist. Whether fried traditionally or baked for a lighter version, these Italian rice balls are guaranteed to impress family and guests alike. Serve them fresh and hot for the perfect cheesy stretch and enjoy a true taste of Rome.

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