Learn2Vibe

How to Make Authentic Roman Supplì with Rice and Mozzarella

Discover the art of making traditional Roman Supplì, a crispy rice croquette with a melty mozzarella heart. This recipe combines aromatic risotto, rich tomato sauce, and stringy cheese, all encased in a golden-brown breadcrumb coating. Perfect for appetizers or as a satisfying snack, these supplì will transport you straight to the streets of Rome.

Create your own plan

Learn2Vibe AI

Online

AI

What do you want to cook?

Login or Sign Up Required

You need to be logged in to save this plan to your profile.

LoginSign Up

Recipe Details

Prep Time

30 minutes

Cook Time

40 minutes

Servings

12-15 supplì

Difficulty

Intermediate

Simple Summary

Supplì with Rice and Mozzarella is a beloved Roman street food featuring crispy, golden-brown rice croquettes with a gooey mozzarella center. These delightful bites are perfect as an appetizer or snack.

Recipe Details

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Cooling Time: 1 hour
  • Total Time: 2 hours 10 minutes
  • Servings: 12-15 supplì
  • Difficulty: Intermediate

Ingredients

  • 2 cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 1 cup tomato sauce
  • 1/2 cup white wine
  • 1 small onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup grated Parmesan cheese
  • 4 oz mozzarella, cut into 1/2-inch cubes
  • 2 large eggs, beaten
  • 1 cup all-purpose flour
  • 2 cups breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions

  1. In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

  2. Add Arborio rice to the pan and stir for 1-2 minutes until the grains are coated with oil.

  3. Pour in the white wine and stir until absorbed.

  4. Begin adding the broth, 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more. This process should take about 18-20 minutes.

  5. When the rice is al dente, stir in the tomato sauce and Parmesan cheese. Season with salt and pepper to taste.

  6. Spread the risotto on a large baking sheet and let it cool completely, about 1 hour.

  7. Once cooled, shape about 2 tablespoons of rice mixture into an oval. Press a cube of mozzarella into the center and mold the rice around it to enclose completely. Repeat with remaining rice and mozzarella.

  8. Set up a breading station: Place flour, beaten eggs, and breadcrumbs in separate shallow bowls.

  9. Dip each rice ball first in flour, then eggs, and finally coat with breadcrumbs.

  10. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

  11. Fry the supplì in batches for 3-4 minutes until golden brown. Drain on paper towels.

  12. Let cool for a few minutes before serving, as the centers will be very hot.

Chef's Notes

  • For extra flavor, add 1/4 cup of finely chopped prosciutto or pancetta to the risotto.
  • You can prepare the risotto a day in advance and refrigerate overnight before shaping and frying.
  • If you prefer baking, arrange breaded supplì on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
  • Leftover supplì can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to restore crispiness.

Nutritional Info

Per supplì (approximate):

  • Calories: 250
  • Protein: 8g
  • Carbohydrates: 30g
  • Fat: 12g
  • Fiber: 1g
  • Rich in calcium and vitamin A from the cheese and tomato sauce

Serving Suggestions

  • Serve hot as an appetizer with a side of marinara sauce for dipping.
  • Pair with a crisp Italian white wine like Frascati or Pinot Grigio.
  • For a light meal, serve 2-3 supplì with a fresh arugula salad dressed with lemon and olive oil.
  • Garnish with fresh basil leaves and a sprinkle of grated Parmesan for an elegant presentation.