Description
These Roman rice balls are filled with creamy tomato risotto and melty mozzarella, then coated in crispy breadcrumbs. Fry or bake them for the perfect Italian street food snack.
Ingredients
Units
Scale
For the Rice:
- 1 tbsp olive oil
- 1 garlic clove, minced
- 150g (3/4 cup) arborio rice
- 300ml (1 1/4 cups) tomato puree
- 400ml (1 2/3 cups) broth (vegetable or chicken)
- 2 tbsp grated parmesan
- Salt and pepper, to taste
Filling:
- 100g mozzarella, cut into sticks or cubes
For Breading:
- 1/2 cup flour
- 2 eggs, beaten
- 3/4 cup breadcrumbs
- Vegetable oil (for frying)
Instructions
- Cook tomato rice: Sauté garlic in olive oil. Add rice, toast 1 minute. Stir in tomato puree, then broth gradually. Cook 18–20 min. Add parmesan, season, and cool.
- Shape Supplì: Take cooled rice, form into oblong balls, and stuff each with a mozzarella cube.
- Bread: Roll each in flour, egg, then breadcrumbs. Chill 20–30 min.
- Fry: Heat oil to 350°F (175°C). Fry 2–3 min until golden. Drain.
- Bake option: Bake at 350°F (180°C) for 20–25 min, flipping once.
- Serve hot with tomato sauce or on their own.
Notes
- Use risotto rice for the right texture.
- Cool rice fully before shaping.
- For extra crunch, double coat in breadcrumbs.
- Store cooked Supplì up to 3 days in fridge.
- Reheat in oven, not microwave.
- Freeze before or after cooking for up to 2 months.
- Prep Time: 40 minutes
- Cook Time: 20 minutes + 30–45 minutes
- Category: Side dish
- Cuisine: Italian
Nutrition
- Calories: 185
- Sugar: 1g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 2.5g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g