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Loading...Roman fried rice balls, known in Italy as supplì al telefono for the stretchy mozzarella "telephone cord" that pulls from the center when you break one open, are a beloved Roman street food. This version uses classic Vialone Nano rice simmered in broth with butter and Parmigiano, wrapped around a cube of mozzarella, breaded, and fried until crisp and golden.
Prep Time25 mins
Cook Time35 mins
Total Time60 mins
Servings4
Yield8 rice balls (4 servings of 2)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 3 gSugar
- 17 gProtein
- 720 mgSodium
- 210 mgPotassium
- 285 mgCalcium
- 2.4 mgIron
- 2 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the rice base
- 1 1/2 cups (300 g) Vialone Nano or Carnaroli rice
- 4 cups (950 ml) warm beef or chicken broth
- 3 tbsp unsalted butter, divided
- 1 small yellow onion, finely diced
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (45 g) finely grated Parmigiano-Reggiano
- 1 large egg yolk
- 1 bay leaf
- 1/2 tsp fine sea salt, plus more to taste
For the filling and breading
- 4 oz (115 g) low-moisture mozzarella, cut into 8 (3/4-inch) cubes
- 2 large eggs, beaten with 1 tbsp water
- 1 1/2 cups (90 g) fine dried breadcrumbs
- 2 cups (475 ml) peanut or sunflower oil, for frying
Directions
- Melt 2 tablespoons of butter in a heavy saucepan over medium heat, add the diced onion and bay leaf, and cook gently until the onion is soft and translucent, about 5 minutes.
- Add the rice and toast, stirring, for 1 to 2 minutes until the grains turn translucent at the edges. Pour in the wine and let it bubble away until almost fully evaporated.
- Begin adding the warm broth one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next. Continue for about 18 to 20 minutes until the rice is al dente and creamy. Season with salt, remove the bay leaf, and stir in the remaining 1 tablespoon of butter.
- Off the heat, fold in the Parmigiano-Reggiano and then the egg yolk, mixing quickly so the yolk sets into the rice. Spread the rice in a thin, even layer on a parchment-lined baking sheet and let it cool completely, about 20 minutes, or refrigerate for 30 minutes.
- With damp hands, scoop about 2 heaping tablespoons of cooled rice and flatten it into a small oval in your palm. Place a mozzarella cube in the center and enclose it completely with rice, rolling into a smooth oval about 3 inches long. Repeat with all 8 portions.
- Dip each rice ball in the beaten egg, letting the excess drip off, then roll thoroughly in the breadcrumbs. For an extra-crisp shell, repeat the egg and breadcrumb coating a second time and rest the coated balls on a tray for 10 minutes.
- Heat the oil in a heavy saucepan or deep fryer to 350°F (175°C). Fry 3 to 4 rice balls at a time, turning gently, for 3 to 4 minutes until deeply golden brown all over.
- Lift the supplì out with a slotted spoon and drain on a paper-towel-lined plate. Season lightly with salt and serve immediately, while the mozzarella is molten inside.
Cook’s Notes
- Use low-moisture mozzarella, not fresh fior di latte, or the cheese will release too much water and burst the ball during frying.
- The rice must be fully cooled before shaping; warm rice is sticky and will not form a tight seal around the cheese.
- Double-breading (egg, then crumbs, then egg and crumbs again) gives the signature shatteringly crisp shell that contrasts with the creamy interior.
- Maintain the oil at 350°F (175°C); too cool and the supplì absorb oil and turn greasy, too hot and the crust browns before the cheese melts.
- Serve right out of the fryer for the signature "al telefono" cheese pull.
