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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.

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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.