Roman Supplì (Italian Fried Rice Balls)

hand pulling apart supplì stuffed with mozzarella cheese.

No ratings yet

Roman Supplì (Italian Fried Rice Balls)

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!

Prep Time1 15

Cook Time30

Total Time1 15

Course: Appetizer, Snack

Cuisine: Italian

Servings: servings

Calories: 265kcal

Author: Jessica Mode

Equipment

9 x 13 inch (23 x 33 cm) pan
plastic wrap
medium saucepan
large saucepan
wooden spoon
ladel
mixing bowls
instant read thermometer
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

US Customary - Metric

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.

Notes

Storage: Store leftover supplì in an airtight container in the refrigerator for up to 7 days.

Reheat: Place supplì on a wire rack on a sheet pan. Bake at 350°F (175°C) until heated through, about 10 - 14 minutes. Alternatively, reheat in an air fyer at 350°F (175°C) until heated through, about 5 - 8 minutes.

Make Ahead: You can make the risotto up to 2 - 3 days ahead of time and store covered in a 9 x 13 inch (23 x 33 cm) pan with plastic wrap until ready to fry.

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 fully melt. And, never skip the resting stage, which will allow the cheese to 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.

Nutrition