Authentic Italian Supplì Recipe

Ingredients

1 cup of Arborio rice
2 cups of chicken broth
1/2 cup of grated Parmesan cheese
1 tablespoon of unsalted butter
1 medium onion, finely chopped
1 clove garlic, minced
1/2 cup of dry white wine
1/2 cup of tomato sauce
200 grams of mozzarella cheese, cut into small cubes
2 eggs
1 cup of all-purpose flour
2 cups of breadcrumbs
Vegetable oil for frying
Salt and pepper to taste

Steps and instructions

In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sauté until they become translucent.
Add the Arborio rice to the pan and stir it around until it's well coated in the butter. Pour in the white wine and stir until it's fully absorbed by the rice.
Start adding the chicken broth, a half cup at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 20 minutes and the rice should be al dente.
Stir in the tomato sauce, Parmesan cheese, salt, and pepper. Remove from heat and let the mixture cool.
Once cooled, take a tablespoon of the rice mixture, place a cube of mozzarella in the middle, and shape the rice around the cheese into a ball. Repeat this until all the rice mixture has been used.
Prepare three bowls: one with beaten eggs, one with flour, and one with breadcrumbs. Roll each rice ball first in the flour, then dip in the eggs, and finally coat with breadcrumbs.
Heat the vegetable oil in a deep pan over medium heat. Once hot, fry the rice balls until they're golden brown on all sides. This should take about 2-3 minutes per side.
Remove the cooked supplì with a slotted spoon and drain them on a paper towel. Serve hot and enjoy!

Tools for making

Saucepan - A large saucepan will be needed to cook the rice and other ingredients.
Spatula - Use a spatula to stir the rice and prevent it from sticking to the saucepan.
Knife - A knife is required to finely chop the onion and mince the garlic.
Cutting board - Use a cutting board to safely chop the onion and garlic.
Deep pan - A deep pan is needed for frying the supplì.
Slotted spoon - A slotted spoon will be used to remove the cooked supplì from the oil.
Bowls - Three bowls are needed for the flour, beaten eggs, and breadcrumbs for coating the supplì.
Paper towel - Place the cooked supplì on a paper towel to drain excess oil.

Recipe variations

Using different types of cheese such as fontina, gouda, or cheddar instead of mozzarella for a unique flavor.
Adding cooked and crumbled Italian sausage or ground beef to the rice mixture for a meaty option.
Incorporating chopped cooked vegetables like bell peppers, zucchini, or spinach into the rice mixture for added texture and nutrition.
Replacing the all-purpose flour with gluten-free flour for a gluten-free version of supplì.
Experimenting with different coatings such as panko breadcrumbs, crushed cornflakes, or crushed crackers for a crunchy twist.
Adding a pinch of dried herbs like oregano, basil, or thyme to the rice mixture for an extra layer of flavor.
Making a vegetarian version by omitting the chicken broth and using vegetable broth instead.
Using a different sauce for dipping, such as marinara sauce, spicy arrabbiata sauce, or garlic aioli.
Instead of deep-frying, try baking the supplì in the oven for a healthier option.
Making mini supplì by shaping the rice mixture into bite-sized balls and serving them as appetizers or party snacks.

Recipe overview

Supplì is a classic Italian appetizer that originates from Rome, and they're a beloved street food across Italy. These delicious and crispy risotto balls are filled with melted mozzarella cheese and are perfect for parties, as a side dish, or even for a tasty snack. Cooking suppì involves making a tomato-based risotto, shaping it into balls with mozzarella in the middle, and then breading and frying them until golden brown. This recipe will guide you through each step of the process to create your own homemade supplì. Enjoy the burst of flavors in each bite!

Common questions

Can I use a different type of rice?
Yes, you can substitute Arborio rice with other short-grain rice varieties like Carnaroli or Vialone Nano for similar results.
Can I use vegetable broth instead of chicken broth?
Yes, you can use vegetable broth as a vegetarian alternative to chicken broth.
Can I bake the supplì instead of frying them?
While traditionally supplì are fried, you can try baking them in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning them halfway through, for a healthier option.
Can I freeze the supplì?
Yes, you can freeze the supplì after they have been coated in breadcrumbs. Lay them on a baking sheet, freeze until solid, and then transfer to a freezer-safe container or bag. They can be fried directly from frozen, just add a few extra minutes to the cooking time.
What can I serve with supplì?
Supplì are often served as an appetizer or snack on their own, but you can also serve them with marinara sauce, a side salad, or as part of an Italian-inspired meal.

Serving dishes and utensils

Saucepan - Needed to cook the rice and other ingredients.
Slotted spoon - Used to remove the cooked supplì from the hot oil.
Deep pan - Used for frying the rice balls.
Paper towels - Used to drain the fried supplì and remove excess oil.
Large spoon or spatula - Useful for stirring the rice while cooking.
Bowls - Needed to hold the beaten eggs, flour, and breadcrumbs for coating the rice balls.
Knife - Required for chopping the onion and garlic.
Cutting board - Used for chopping ingredients.
Measuring cups - Necessary to measure the rice, broth, wine, and other ingredients accurately.
Grater - Used to grate the Parmesan cheese.
Tongs - Handy for handling hot supplì while frying.

Origin stories

Supplì, these delectable fried rice balls, are a cherished Roman street food, but their journey to Italy was a bit of a roundabout one. Originating in Persia, where they were known as "supa", these rice balls made their way to Italy thanks to Arab traders. But it wasn't until they reached the Eternal City of Rome that they evolved into the mouth-watering snack we know today. Mozzarella was incorporated into the recipe, and thus, supplì were born. However, the tale doesn't end there. The name "supplì" is derived from the French word for surprise ('surprise'), and it's easy to see why. The outer layer of crispy, fried breadcrumbs gives way to creamy, tomato-infused risotto, only to reveal a heart of melted mozzarella at their core. Quite the delightful surprise indeed!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.