Supplì (Italian Rice Balls)
User Reviews
5
Supplì (Italian Rice Balls)
Description
Traditional Supplì are assembled by shaping cold risotto into balls, pressing in cubes of mozzarella, and resealing. The balls are then breaded in seasoned flour, dipped in egg wash, and coated with panko breadcrumbs to ensure a crispy exterior upon frying. Cooking in moderate-temperature canola oil until golden forms a crunchy crust with a creamy, cheesy interior.
The risotto used can vary in flavor and ingredients, but it is essential to keep add-ins small to maintain the supplì’s structural integrity. Mozzarella or other meltable cheeses are used as stuffing to add a soft, gooey center contrasting with the fried crust.
Supplì can be served as snacks, antipasti, or appetizers warm, with simple dipping sauces like tomato marinara or creamy aioli. They can be eaten hot or at room temperature. Preparation can be done in advance, either stopping before or after frying, allowing refrigeration or freezing for convenience. Proper defrosting is advised before frying frozen pieces.
Leftover prepared supplì keep 2-3 days in the fridge cooked, and the uncooked breaded balls stay fresh 2 days refrigerated or can be frozen for over 3 months.
Ingredients
- 1 Risotto left to cool completely - overnight is best, portion
- 3 oz mozzarella cheese cut into small cubes
- 2 tbsp all-purpose flour seasoned with salt & pepper
- 1 egg beaten with 1/4 cup water
- 2 cups panko breadcrumbs
- canola oil (for deep frying)
Instructions
- Set up your breading station:Bowl 1: FlourBowl 2: EggBowl 3: Breadcrumbs
- Take a small amount of the cold risotto and roll into a ball about the size of a ping pong ball. Press a finger into the centre to make an indent. Place a cube of mozzarella into the hole then carefully resmooth the risotto over the cheese and then roll back into a ball. Set aside while you repeat the process to use up all the risotto.
- Add a risotto ball to the flour and roll around to coat. Take out and jigge a little to knock off the excess flour. Dip the Supplì into the egg and toss around to coat. Shake off the exess egg and then dip into the breadcrumbs. Toss around carefully to fully coat the Supplì then set aside on a plate.Repeat this process with all the Supplì balls.
- Heat around 2" (5cm) of canola oil over a moderate heat until around 350ºf (170ºc).Using a slotted spoon or spider spoon, lower a few Supplì into the oil. 4-5 at a time will ensure the oil stays hot. If you put too many in at once, the oil will lose heat and you'll end up with greasy Supplì.Deep fry the Supplì (moving them around freuqntly) for 4-5 minutes until browned. Remove and rest on paper towels while you cook the remaining Supplì.That's it! Serve them hot with a sauce or at room temperature.
- If you're reheating, heat an oven to 400ºf/200ºc and warm through for 5-10 minutes on a sheet pan.
Notes
- Supplì can be prepared ahead and refrigerated or frozen before frying; freeze individually on a tray before storage.
- Cooked supplì keep fresh 2-3 days in the fridge; pre-prepared and uncooked balls keep 2 days refrigerated or 3+ months frozen.
- Risotto ingredients should be kept small in size to maintain supplì shape; common risotto flavors include pea, mushroom, asparagus, beetroot, and saffron.
- Cheese stuffing options include mozzarella, smoked mozzarella, scamorza, taleggio, fontina, and gorgonzola.
- Serve hot with dipping sauces like tomato marinara or garlic aioli; they can also be enjoyed at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 246mg | 10% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 135IU | 3% |
| Calcium | 112mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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