Supplì al Telefono (Roman Rice Balls with Mozzarella)

Let’s talk about one of Rome’s most beloved street foods—crispy on the outside, creamy on the inside, and so cheesy it literally stretches like a telephone wire when you pull it apart. Welcome to the irresistible world of Supplì al Telefono, a classic Roman rice ball stuffed with mozzarella, deep-fried until golden brown.

Whether you serve them at parties, pair them with margherita pizza (a Roman favorite), or snack on them while watching a movie, these homemade Supplì deliver comfort and crunch in every bite.

And the best part? They’re actually pretty easy to make at home. Just follow this authentic Italian Supplì recipe, and you’ll have a tray of gooey, crispy mozzarella-stuffed rice balls ready for the spotlight.

What Is Supplì al Telefono?

Supplì al Telefono (pronounced soop-LEE al teh-le-FO-no) are Roman rice balls filled with mozzarella and coated in crispy breadcrumbs. The name comes from the way the melted mozzarella stretches like a telephone cord when pulled apart—hence “al telefono.”

They’re a traditional snack from the Lazio region, often served hot as antipasti or on the go from pizzerias and street food stalls.

How are they different from Arancini? While both are Italian rice balls, Supplì are typically:

• Oblong-shaped (like a mini football)
• Made with tomato-based risotto
• Smaller than Sicilian arancini
• Always filled with mozzarella (no meat sauce inside)

Supplì are the Roman cousin to Sicily’s arancini—and just as satisfying.

Necessary Equipment

To make these Italian rice balls, you’ll want:

• Medium saucepan (for cooking the rice)
• Wooden spoon or spatula
• Baking sheet (for cooling the rice)
• Sharp knife (for cutting mozzarella)
• Three shallow bowls (for breading station)
• Heavy pan or deep fryer (for frying)
• Slotted spoon or tongs
• Paper towels
• Oven or air fryer (for alternate cooking method)

(Tip: Don’t skip the cooling step—shaping warm rice is a sticky mess!)

Key Ingredients & Substitutions

For the Rice Filling:

• 1 tbsp olive oil
• 1 garlic clove, minced
• 150g (¾ cup) arborio rice (or any risotto rice)
• 300ml (1 ¼ cups) tomato puree or passata
• 400ml (1 ⅔ cups) vegetable or chicken broth
• 2 tbsp grated parmesan cheese
• Salt & black pepper, to taste

For the Filling:

• 100g (3.5 oz) mozzarella, cut into small sticks or cubes

For Breading:

• 2 eggs, beaten
• ¾ cup breadcrumbs
• ½ cup all-purpose flour
• Vegetable oil for frying

(Tip: Use low-moisture mozzarella to get the best cheese pull without sogginess.)

Step-by-Step Instructions

1. Make the Tomato Rice

In a saucepan, heat olive oil and sauté garlic for 30 seconds. Add the rice and toast for 1 minute. Stir in tomato puree and cook for another minute. Gradually add the broth, stirring until rice is tender and creamy (about 18–20 minutes). Season with salt, pepper, and parmesan.

(Tip: Rice should be thick, not soupy. It will firm up more as it cools.)

2. Cool the Rice Mixture

Spread the tomato rice onto a baking sheet and let cool for 30–45 minutes. You can also chill it in the fridge to speed this up.

(Tip: Cool rice makes shaping the balls much easier and helps them hold together.)

3. Shape and Stuff the Supplì

With damp hands, take a scoop of rice (about 2–3 tbsp) and flatten slightly in your palm. Place a mozzarella stick in the center, then mold the rice around it to form an oblong ball. Repeat until all rice is used.

(Tip: If rice sticks to your hands, wet them lightly or rub with a touch of oil.)

4. Bread the Rice Balls

Set up a breading station with flour, beaten eggs, and breadcrumbs. Roll each Supplì in flour, dip in egg, then coat with breadcrumbs.

(Tip: For extra crunch, you can double-dip in egg and breadcrumbs.)

5. Cook the Supplì

To Fry:

Heat vegetable oil to 350°F (175°C). Fry Supplì in batches for 2–3 minutes, until golden brown. Drain on paper towels.

To Bake:

Place on a lined baking tray, brush lightly with oil, and bake at 350°F (180°C) for 20–25 minutes, turning halfway.

(Tip: Serve hot for the best mozzarella “telephone” effect!)

Tips for the Best Supplì al Telefono

Use arborio or risotto rice for a creamy texture that holds together.

Stir the rice constantly while cooking for even creaminess.

Let the rice cool completely before shaping—this makes forming balls easy and clean.

Use low-moisture mozzarella (or pat fresh mozzarella dry) to prevent sogginess.

Want that extra crunch? Try a double breadcrumb coat.

Don’t overcrowd your fryer—work in batches to keep the oil temperature steady.

Reheat in the oven, not microwave, to bring back that crispy coating.

Serving Suggestions

Supplì are best enjoyed fresh and hot, with the mozzarella still stretching inside. Here’s how to serve them:

• As part of a Roman-style antipasti platter with olives, salumi, and roasted veggies
• With pizza for a classic Roman pizzeria combo
• Alongside Italian Grilled Eggplant or Antipasto Skewers for a hearty appetizer spread
• With tomato dipping sauce, marinara, or spicy arrabbiata
• On a movie night platter with other Italian finger foods like mozzarella balls or baked ricotta
• Paired with a glass of Italian red wine or a light beer

They’re also great for parties, game days, holiday spreads, or just a cozy Italian comfort night.

Make-Ahead & Storage

Make-Ahead Tips:

• Prepare the rice mixture and refrigerate for up to 2 days before shaping.
• Shape and bread the Supplì ahead of time and chill until ready to cook.
• For longer storage, freeze before cooking on a tray, then transfer to a bag once solid.

Storage:

• Store cooked Supplì in the fridge for up to 3 days.
• Reheat in the oven at 350°F (180°C) for 10–12 minutes to restore crispness.
• Avoid microwaving—they get soggy and lose their crunch.

Freezing:

• Freeze uncooked or cooked Supplì for up to 2 months.
• To cook from frozen, bake at 375°F (190°C) for 30 minutes, or fry a minute or two longer.

Common Mistakes

Skipping the cooling step—hot rice is hard to shape.

Using the wrong mozzarella—wet cheese can leak or make the center mushy.

Undercooking the rice—you need it fully cooked and creamy.

Shaping balls too large—they’re harder to fry and won’t cook evenly.

Overcrowding the pan—it drops the oil temp and causes greasy Supplì.

FAQ

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