Crispy Roman Cheese and Rice Balls (Supplì al Telefono)
Supplì are iconic Roman fried rice balls with a molten mozzarella core that stretches like telephone wires when torn open—hence the name 'al telefono.' This is a beloved street food and appetizer that showcases the Roman technique of transforming leftover risotto into golden, crispy orbs. The exterior provides textural contrast: a double-breaded shell that shatters on the bite, while the interior combines creamy tomato risotto with pockets of melted cheese. Supplì deserves a place on any menu celebrating Italian comfort food; serve them as an antipasto, at parties, or as a casual lunch. What sets this version apart is the attention to proper chilling, the crispy double-breading technique, and frying at the precise temperature to achieve a crackling crust without greasy results. The combination of Parmesan-enriched risotto with low-moisture mozzarella creates the signature stretchy texture that makes supplì unmistakable.
Ingredients
- 1 ½ cups rice, arborio or carnaroli, uncookedcarnaroli1:1
Carnaroli holds shape better if you prefer firmer risotto; arborio is traditional for supplì
Full guide → - 9 oz sieved tomatoes, puree or crushed
- 7 oz mozzarella, low-moisture, for stretchy centerprovolone1:1Can substitute with low-moisture provolone for sharper flavorthough melting point differs slightlydairy-free
3
Full guide → - white onion, chopped, half medium onion
- 4 cups vegetable broth, warmchicken broth1:1
Chicken broth adds deeper savory notes; use if vegetarian status not required
Full guide → - white wine, for deglazing(optional)
- Parmesan cheese, freshly grated(optional)
- extra virgin olive oil, for sautéing and oiling hands(optional)
- butter, for finishing risotto(optional)
- black pepper, ground(optional)
- 4 eggs, for breading
- 1 lb bread crumbs, panko or fine, for coating
- frying oil, as needed
Instructions
- 1
Chop the onion, sauté with olive oil in a pan until browned, approximately 2-3 minutes
- 2
Add rice and toast over medium-high heat, stirring frequently
- 3
Deglaze with white wine, stir until evaporated
- 4
Add warm vegetable broth to cover rice, then tomato puree, stirring to combine
- 5
Continue adding broth in stages as rice cooks, stirring occasionally, until rice is tender and dry
- 6
Turn off heat, season with salt, stir in butter and grated Parmesan cheese
- 7
Spread risotto on parchment paper and refrigerate for at least 2 hours until firm and cold
- 8
Cut mozzarella into approximately 1 centimeter cubes
- 9
Oil your hand, take a spoonful of chilled rice, press to form a hollow, nestle mozzarella cubes inside, then shape into an elongated ball
- 10
Repeat with remaining rice until all supplì are formed
- 11
Beat eggs with salt and pepper in a bowl
- 12
Dip each supplì in beaten egg, then coat completely in breadcrumbs
- 13
Repeat the egg and breadcrumb coating a second time for each supplì
- 14
Heat frying oil until it reaches 350°F
- 15
Fry two supplì at a time until deeply browned, then remove with a skimmer and drain on paper towels
- 16
Serve immediately while hot
Tips
Double-breading is essential: the first coat sets the base, the second creates the crackling shell. Ensure each supplì is completely sealed to prevent filling from leaking during frying and to maximize the contrast between crispy exterior and creamy interior.
Chill the risotto thoroughly for at least 2 hours—this firms the rice enough to hold its shape without falling apart during frying. Oiling your hand prevents sticking and makes shaping easier and faster.
Fry at exactly 170 degrees Celsius. Too cool and the balls absorb oil and become greasy; too hot and they brown before the inside heats through. Use a thermometer to maintain consistent temperature throughout frying.
Good to Know
Refrigerate uncooked, breaded supplì on parchment paper for up to 8 hours. Fried supplì best consumed immediately but can be stored in an airtight container in the refrigerator for 1-2 days and reheated in a 160 degrees Celsius oven for 10 minutes to restore crispness.
Prepare risotto and shape supplì up to 1 day ahead; refrigerate breaded, uncooked supplì. Fry just before serving for optimal crispy texture.
Serve hot as an antipasto course, at parties as finger food, or as a lunch item. Pair with tomato sauce for dipping or a simple green salad. Works well at room temperature for picnics, though texture is best served immediately.
Common Mistakes
Omit chilling to avoid structurally unstable supplì that fall apart during frying or shaping.
Skip the second breading to avoid insufficient crust development and oil absorption.
Fry at incorrect temperature to avoid either greasy, undercooked interiors or burnt, hollow exteriors.
Substitutions
Dairy-Free Swaps
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Full guide →General Alternatives
Carnaroli holds shape better if you prefer firmer risotto; arborio is traditional for supplì
Full guide →Chicken broth adds deeper savory notes; use if vegetarian status not required
Full guide →FAQ
Can I make supplì ahead and freeze them?
Yes. Breaded, uncooked supplì freeze well for up to 1 month on a baking sheet before transferring to freezer bags. Fry directly from frozen, adding 1-2 minutes to cooking time. Cooked supplì can be frozen but texture degrades after thawing; reheat in an oven rather than deep-frying again.
What if I don't have low-moisture mozzarella?
Low-moisture mozzarella is crucial for the signature stretchy 'telefono' effect. Standard mozzarella contains too much water and will leak during frying. If unavailable, substitute with fresh mozzarella drained thoroughly, or use a harder cheese like provolone, though the signature stretchy texture will be lost.
Why did my supplì explode or leak oil during frying?
This occurs when risotto isn't chilled sufficiently, mozzarella isn't properly sealed inside, or the coating has gaps. Ensure at least 2 hours refrigeration, seal mozzarella completely within rice, and check that double-breading covers all surfaces with no exposed rice.