Fried to perfection, these Roman supplì are made with tomato risotto stuffed with mozzarella cheese. This iconic street food is addictive and perfect served as a party appetizer!
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Travel to Rome, and you're sure to run across this iconic street food, Roman supplì. It's a combination of two of my favorite Italian foods, risotto and mozzarella cheese.
There are a few popular Italian fried rice balls, including Roman supplì and Sicilian arancini. Both use similar methods of frying risotto.
Supplì, however, are made with tomato flavored risotto and shaped into a log, while arancini are made with saffron risotto, mixed with ragù and peas, then shaped into a larger mound.
Let me show you how to make this iconic Roman dish with all the tips I learned from culinary school in Italy.
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What You'll Learn In This Recipe
- The proper technique for making risotto, like they do in Italy.
- Tips for getting that iconic cheese pull.
- Options for frying supplì, including a deep fry and shallow fry option.
If you’re craving more Italian-inspired recipes, I’ve put together a free eBook with 10 favorites.
Ingredients You Need
- Vegetable stock: Stock adds an extra layer of flavor to the risotto.
- Arborio rice: While most people in Italy use carnaroli or vialone nano rice for risotto, it can be hard to find outside of the country. Arborio is a great, easy to find, option.
- Tomato paste: Be sure to use tomato paste, not marinara sauce.
- Panko bread crumbs: While I prefer the texture of panko, you can also substitute with breadcrumbs.
- Mozzarella cheese: Use low moisture mozzarella and cut it into even, thin rectangles for the best cheese pull.
- Canola oil: If you'd prefer to fry with olive oil, see the shallow frying option below.
Scroll down to the recipe card for the full ingredient list and measurements.
How To Make This Recipe
Step 1: Start by heating the stock until it is steaming hot. The stock needs to be very hot before it touches the rice, otherwise the risotto can turn gummy.
Step 2: Melt the butter in a large saucepan, then add the rice. Toast the rice at a low heat, stirring, until it changes from white and opaque to slightly translucent. This step helps control how much starch the rice releases.
Step 3: Add the white wine and cook until the rice has fully absorbed the liquid.
Step 4: Next, stir in the tomato paste.
Step 5: Ladle about ¾ cup (175 ml) of hot stock into the saucepan, just enough to cover the rice. Once you add the first ladle of stock, I like to set a timer for 16 minutes, which is about how long the rice will take to cook.
Step 6: When the rice has absorbed most of the stock, add another ½ cup (120 ml) of stock. Continue adding the stock gradually, allowing it to absorb before adding more, until the rice is tender but still slightly firm in the center.
Step 7: When finished, the risotto should look creamy and slightly soupy.
Step 8: Finally, finish the risotto with parmesan cheese, salt, and pepper. Always taste to ensure you have enough seasoning.
Step 9: Transfer the rice to a pan lined with plastic wrap and spread it into an even layer. Cover with another layer of plastic wrap and refrigerate until fully chilled and firm. Then, slice into 12 even sized pieces.
Step 10: Grab one of the risotto pieces and wrap it around mozzarella to form a long, skinny log.
Step 11: Make sure the cheese is fully wrapped by the risotto, or it will melt out of the supplì during the frying process.
Step 12: Roll each log in flour, dip it into the egg mixture, then coat it evenly with the panko. It's best to use one hand for the dry ingredients and the other hand for the wet ingredients.
Step 13: Heat the canola oil to 330°F (165°C) and continue to monitor the temperature as the supplì cooks. Fry for about 5 - 7 minutes, turning halfway through, until the supplì are a deep golden brown.
Step 14: Use a slotted spoon to transfer the supplì to a baking sheet lined with paper towels. If desired, sprinkle lightly with kosher salt. Let the supplì rest for about 5 minutes so the cheese can fully melt inside.
Expert Tips
- For the perfect cheese pull, it's important to fully fry the supplì until they're a deep golden brown. Too little time in the oil, and the cheese won't completely melt.
- If you prefer not to deep fry, heat a sauté pan over medium-high heat and add enough olive oil to generously coat the bottom of the pan. Cook the supplì for the same amount of time listed in the recipe, turning them frequently once they begin to turn golden brown. Be sure to rotate them on each side and on the ends so they cook evenly all the way through. Let rest for 5 minutes before serving.
Recipe FAQs
Make sure the risotto has fully cooled before forming the supplì into logs. You'll need to tightly pack the risotto to ensure they don't fall apart during the frying process.
If your supplì burned, it was likely that the oil was too hot or you cooked the supplì for too long.
While frying, it's important to monitor the oil with an instant read thermometer. I like to temp the oil about every 2 minutes and adjust the heat up or down, as needed.
It's likely because you didn't fry the supplì long enough. Make sure the supplì are fully golden brown. Too lightly fried, and the cheese won't melt.
Don't skip the 5 minute rest after frying. This allows the cheese to completely melt so you get a nice cheese pull!
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More Italian Appetizer Recipes
Roman Supplì (Italian Fried Rice Balls)
Equipment
- 9 x 13 inch (23 x 33 cm) pan
- medium saucepan
- large saucepan
- wooden spoon
- slotted spoon
Ingredients
- 32 ounces vegetable stock
- 2 tablespoons unsalted butter
- 1 ½ cups arborio rice
- ¾ cup dry white wine
- 6 ounces tomato paste
- 1 cup finely shredded parmesan cheese
- 1 ¼ teaspoon Morton kosher salt
- ⅛ teaspoon finely ground black pepper
- ½ cup all purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups panko bread crumbs
- 4 ounces low moisture mozzarella cheese cut into small rectangles
- canola oil for frying
Instructions
- Line a 9 x 13 inch (23 x 33 cm) pan with plastic wrap. Set aside.
- Heat vegetable stock in a medium saucepan over medium high heat until it’s steaming.
- Melt butter in a large saucepan over medium heat. Add arborio rice to the saucepan and toast the rice until it’s translucent, about 4 - 6 minutes. You don’t want the rice to take on any color, so turn down the heat if you see browning.
- Add white wine and cook until the rice has absorbed all the wine. Add in tomato paste and stir until combined with the rice. Ladle ¾ cup (175 ml) hot stock into the large saucepan, just until the rice is covered. Once the rice has absorbed about half of the stock, add in another ½ cup (120 ml) ladle of hot stock. Continue this process until the rice is tender, but still has a bite to it. From the time you add in the first ladle of hot stock, it should take about 16 minutes to fully cook the rice. The risotto will be slightly soupy once fully cooked.
- Remove the risotto from heat. Season with parmesan cheese, salt, and pepper.
- Transfer rice to the plastic wrap lined pan, spread into an even layer, cover with additional plastic wrap, and refrigerate until the rice is firm, about 3 hours.
- Add flour to a shallow bowl. In a separate bowl, whisk together eggs and water. Add panko into another shallow bowl.
- Cut cooled risotto into 12 even sized pieces. Wrap the risotto around a piece of mozzarella cheese to form a small log. Coat the risotto in flour, then dip into the egg, followed by the panko crumbs. Repeat until all supplì are coated.
- Heat canola oil to 330°F (165°C) in a heavy bottom saucepan.
- Fry in small batches, about 5 - 7 minutes, flipping halfway through the cooking process, until deep golden brown. Be sure to maintain a consistent oil temperature throughout the cooking process by checking with an instant read thermometer.
- Using a slotted spoon, transfer to a baking sheet lined with paper towels. Optionally, sprinkle with additional kosher salt. Allow the supplì to rest for 5 minutes so the cheese can fully melt inside. Serve immediately.
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