📝 About This Recipe
A cornerstone of Roman 'friggitoria' culture, these golden, oblong rice croquettes are a true labor of love. Unlike their Sicilian cousins, the Arancini, Supplì are simmered in a rich tomato meat ragù and feature a molten heart of mozzarella that stretches like a long telephone wire when pulled apart—hence the name 'al telefono.' Each bite offers a perfect harmony of crispy breadcrumbs, savory risotto, and creamy, melted cheese.
🥗 Ingredients
The Risotto Base
- 2 cups Arborio or Carnaroli Rice (high-starch rice is essential for binding)
- 4-5 cups Beef or Vegetable Broth (kept warm on the stove)
- 1 cup Tomato Passata (smooth tomato puree)
- 150 grams Ground Beef or Salsiccia (finely crumbled)
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 1/2 Yellow Onion (finely minced)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Unsalted Butter (cold)
- 1/2 cup Pecorino Romano Cheese (freshly grated)
The Filling and Breading
- 150 grams Fresh Mozzarella (Fior di Latte) (cut into small batons and drained of excess moisture)
- 1 cup All-Purpose Flour
- 2 Large Eggs (beaten)
- 2 cups Breadcrumbs (fine, unseasoned Italian breadcrumbs)
- 1 liter Neutral Frying Oil (Peanut or Sunflower oil for high smoke point)
👨🍳 Instructions
-
1
In a heavy-bottomed pot, sauté the minced onion in olive oil over medium heat until translucent, about 5 minutes.
-
2
Add the ground beef or sausage, browning it thoroughly while breaking it into very small pieces with a wooden spoon.
-
3
Pour in the rice and toast it for 2 minutes until the edges are translucent and it smells slightly nutty.
-
4
Deglaze the pan with white wine, stirring constantly until the liquid has completely evaporated.
-
5
Stir in the tomato passata, then begin adding the warm broth one ladle at a time. Wait for the rice to absorb the liquid before adding more.
-
6
Continue cooking the risotto for about 15-18 minutes until the rice is 'al dente' and the texture is thick, not runny.
-
7
Remove from heat. Stir in the cold butter and grated Pecorino Romano. Season with salt and pepper to taste.
-
8
Spread the rice onto a large baking sheet in a thin layer to cool. It must be completely cold (ideally chilled in the fridge for 2 hours) to shape properly.
-
9
Take a handful of cooled rice (about the size of a lemon) and flatten it in your palm. Place a mozzarella baton in the center.
-
10
Close the rice around the cheese, rolling it between your hands to create an oval, egg-like shape. Ensure no cheese is peeking out.
-
11
Dredge each supplì first in flour, then dip in the beaten eggs, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
-
12
Heat the frying oil to 170°C (340°F). Fry the supplì in batches for 3-5 minutes until deep golden brown and crispy.
-
13
Drain on paper towels and let rest for 2 minutes—this allows the heat to finish melting the mozzarella core perfectly.
💡 Chef's Tips
Use 'Fior di Latte' mozzarella and drain it in a sieve for an hour before use to avoid a soggy center. Never skip the cooling phase; warm rice will fall apart in the fryer and won't hold the shape. For the most authentic flavor, use Pecorino Romano rather than Parmesan for that signature Roman salty kick. Keep your hands slightly damp while shaping the balls to prevent the rice from sticking to your skin. Use a thermometer to keep the oil at 170°C; too hot and the outside burns before the cheese melts; too cool and they become greasy.
🍽️ Serving Suggestions
Serve piping hot as an 'antipasto' before a classic Roman pizza thin-crust. Pair with a crisp, dry white wine like Frascati Superiore or a light Italian lager. Provide extra napkins—these are meant to be eaten with your hands while walking or standing! Accompany with a side of simple marinara sauce if you prefer extra dipping moisture. Serve alongside other Roman fried treats like 'fiori di zucca' (stuffed zucchini flowers).