Supplì, often called “little telephones” by Romans due to the stretchy mozzarella strings that form when you bite into them, represent the very soul of Roman street food culture. These golden, crispy rice balls are filled with molten mozzarella cheese and coated in a perfect breadcrumb crust that gives way to creamy, seasoned risotto rice inside. What makes supplì truly special is the way they transform leftover risotto into something completely magical – each bite delivers the satisfying crunch of the exterior followed by the comforting warmth of perfectly seasoned rice and that iconic cheese pull that has made them famous throughout Italy. This traditional recipe serves 6 people as an appetizer or light meal and takes about 45 minutes to prepare, though much of that time is hands-off while the rice mixture cools to the perfect consistency for shaping.
Ingredients
For the risotto base:
- 2 cups Arborio rice
- 4 cups warm chicken or vegetable stock
- 1/2 cup dry white wine
- 1 medium onion, finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup grated Pecorino Romano cheese
- 2 large eggs, beaten
- Salt and black pepper to taste
For the filling and coating:
- 6 oz fresh mozzarella, cut into small cubes
- 2 cups fine breadcrumbs
- 3 large eggs, beaten
- Vegetable oil for deep frying
Creating the Perfect Risotto Base
The foundation of exceptional supplì lies in making a slightly firmer risotto than you would normally serve. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pan over medium heat. Add the finely chopped onion and cook for 4-5 minutes until soft and translucent, stirring frequently to prevent browning.
Add the Arborio rice to the pan and stir to coat each grain with the oil and butter mixture. Cook for 2-3 minutes, stirring constantly, until the rice becomes slightly translucent around the edges. This toasting step adds depth of flavor to the finished supplì.
Pour in the white wine and stir until it’s almost completely absorbed by the rice. The alcohol will cook off, leaving behind a subtle complexity that enhances the overall flavor.
Begin adding the warm stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process should take about 18-20 minutes total. The rice should be creamy but still have a slight firmness to it – remember, it will cook again when fried, so you don’t want it completely soft at this stage.
Finishing the Risotto for Supplì
Remove the risotto from heat and stir in the remaining tablespoon of butter and the grated Pecorino Romano cheese. The cheese adds a sharp, salty flavor that pairs beautifully with the mild mozzarella filling. Season generously with salt and freshly ground black pepper.
Allow the risotto to cool for about 10 minutes, then gradually stir in the beaten eggs. The eggs will help bind the rice mixture together, making it easier to shape and preventing the supplì from falling apart during frying. The mixture should be cool enough that the eggs don’t cook immediately when stirred in.
Spread the risotto mixture on a large plate or baking sheet and refrigerate for at least 30 minutes, or until completely cool and firm enough to handle. This cooling step is crucial – trying to shape warm risotto will result in a sticky mess.
Shaping Your Supplì Like a Pro
Once the risotto is properly chilled, it’s time for the fun part – shaping the supplì. Have a bowl of cold water nearby to keep your hands damp, which prevents the rice from sticking to your fingers.
Take about 2-3 tablespoons of the rice mixture in your palm and flatten it slightly. Place a small cube of mozzarella in the center, then carefully wrap the rice around it, rolling between your palms to form an oval or cylindrical shape about 3 inches long. The key is to completely enclose the mozzarella so it won’t leak out during frying.
Continue shaping until all the rice mixture is used – you should have about 12-15 supplì depending on size. Place the shaped supplì on a plate and refrigerate for another 15 minutes to help them hold their shape during coating and frying.
The Perfect Coating Technique
Set up your breading station with three shallow dishes: flour, beaten eggs, and fine breadcrumbs. This triple coating ensures a perfectly crispy exterior that won’t fall off during frying.
Roll each supplì first in flour, shaking off any excess. This initial flour coating helps the egg stick better. Next, dip in the beaten eggs, making sure to coat completely. Finally, roll in breadcrumbs, pressing gently to help them adhere. For an extra crispy coating, you can double-bread by repeating the egg and breadcrumb steps.
Place the coated supplì on a clean plate and let them rest for 10 minutes before frying. This resting period helps the coating set and reduces the chance of it falling off in the oil.
Achieving Golden Perfection
Heat vegetable oil to 350°F in a heavy pot or deep fryer. The oil should be deep enough to completely submerge the supplì. Test the temperature by dropping in a small piece of breadcrumb – it should sizzle immediately and turn golden brown within 30 seconds.
Carefully lower 3-4 supplì into the hot oil using a slotted spoon, being careful not to overcrowd the pot. Fry for 2-3 minutes, turning occasionally, until they’re uniformly golden brown and crispy all over. The timing is crucial – too short and the cheese won’t melt properly, too long and the coating will burn.
Remove the fried supplì with a slotted spoon and drain on paper towels. Continue frying in batches until all are cooked. The exterior should be deeply golden and crispy, while the interior should be hot and creamy with beautifully melted mozzarella.
Serving Your Roman Masterpiece
Serve the supplì immediately while they’re still hot and the cheese is gloriously melty. Traditional Roman serving is simple – just place them on a platter with perhaps some marinara sauce on the side for dipping, though they’re absolutely perfect on their own.
This recipe serves 6 people as an appetizer or 4 as a light lunch. Each person should get 2-3 supplì for a satisfying portion. The contrast between the crispy exterior and creamy interior, punctuated by that magical cheese pull, makes every bite a celebration of Italian comfort food at its finest.
The Art of the Perfect Bite
The true test of great supplì comes with that first bite – you should hear the satisfying crunch of the golden crust, followed by the creamy rice and that iconic stretch of melted mozzarella. This is why they earned the nickname “little telephones” – the cheese stretches like old telephone cords, creating an Instagram-worthy moment that’s become synonymous with Roman street food culture.
