Description
Supplì al Telefono are classic Roman rice balls made with creamy tomato risotto, stuffed with gooey mozzarella, coated in crispy breadcrumbs, and fried or baked until golden brown. These authentic Italian street food snacks are crunchy on the outside and irresistibly cheesy inside.
Ingredients
- 1 tbsp olive oil
- 1 garlic clove, minced
- 150 g arborio rice
- 300 ml tomato puree or passata
- 400 ml vegetable or chicken broth
- 2 tbsp grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 100 g low-moisture mozzarella, cut into cubes or sticks
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup breadcrumbs
- Vegetable oil, for frying
Instructions
- Heat olive oil in a saucepan over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Add the arborio rice and toast for 1 minute, stirring constantly.
- Pour in the tomato puree and mix well.
- Gradually add the broth while stirring frequently, cooking the rice until creamy and tender, about 18–20 minutes.
- Stir in parmesan cheese and season with salt and black pepper.
- Spread the rice mixture onto a tray or plate and let it cool completely. Refrigerate for 30–45 minutes for easier shaping.
- Take 2–3 tablespoons of rice and flatten slightly in your hand. Place mozzarella in the center and shape the rice around it into an oblong ball.
- Prepare three bowls with flour, beaten eggs, and breadcrumbs.
- Coat each rice ball in flour, dip in egg, then cover thoroughly with breadcrumbs.
- For frying, heat vegetable oil to 175°C and fry the Supplì in batches for 2–3 minutes until golden brown and crispy.
- For baking, place on a lined tray, brush lightly with oil, and bake at 180°C for 20–25 minutes, turning halfway through.
- Serve hot while the mozzarella is melted and stretchy.
Notes
- Use low-moisture mozzarella for the best cheesy stretch without excess liquid.
- Chilling the rice mixture helps the rice balls hold their shape.
- Double breading creates an extra crispy coating.
- You can bake or air fry them for a lighter version.
- Wet or lightly oil your hands to prevent sticking while shaping.
- Freeze cooked or uncooked Supplì for up to 2 months.
- Reheat in the oven for the crispiest texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 Supplì
- Calories: 210
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 55 mg
