Roman-Style Mozzarella-Stuffed Fried Rice Balls

Be the first to rate

(No Ratings Yet)

Loading...

These crispy Roman street-food classics get their nickname from the stretchy mozzarella that pulls into long strands when you bite in. Cold risotto is shaped around a cube of cheese, breaded, and fried until golden for a gooey, crunchy snack or starter.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 68 gCarbs
• 3 gFiber
• 5 gSugar
• 22 gProtein
• 780 mgSodium
• 310 mgPotassium
• 290 mgCalcium
• 3.5 mgIron
• 5 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the tomato rice

• 1 1/2 cups (300 g) Arborio rice
• 4 cups (950 ml) low-sodium chicken or vegetable broth, warmed
• 1 small yellow onion, finely diced
• 2 tablespoons unsalted butter
• 2/3 cup (160 ml) tomato passata
• 1/2 cup (45 g) finely grated Parmesan
• 2 large egg yolks
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

For the filling and breading

• 6 oz (170 g) low-moisture mozzarella, cut into 8 equal cubes
• 3/4 cup (95 g) all-purpose flour
• 2 large eggs, beaten with 1 tablespoon water
• 1 1/2 cups (110 g) fine dried breadcrumbs
• Vegetable oil, for frying (about 4 cups)

Directions

1. Melt the butter in a wide saucepan over medium heat, add the onion, and cook until soft and translucent, about 5 minutes. Stir in the rice and toast for 1 minute until the edges turn translucent.
2. Add the warm broth one ladle at a time, stirring often, and cook until the rice is tender but still firm to the bite, about 18 minutes. Stir in the tomato passata, Parmesan, salt, and pepper, then spread the rice on a parchment-lined sheet pan in an even layer.
3. Refrigerate the rice uncovered until completely cold, at least 2 hours or up to overnight. Cold, slightly sticky rice is essential for shaping.
4. Working with damp hands, scoop about 1/3 cup of rice and flatten it in your palm. Place a mozzarella cube in the center and mold the rice around it, sealing completely and rolling into a compact oval about 3 inches long. Repeat with the remaining rice and mozzarella.
5. Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Roll each supplì first in flour (shake off excess), then in egg, then in breadcrumbs, pressing gently so the coating adheres. For an extra-crisp shell, repeat the egg and breadcrumb coating once more.
6. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry the supplì in small batches, turning occasionally, until deep golden brown all over, about 4 minutes per batch. Do not overcrowd the pot.
7. Drain on a wire rack or paper towels and let rest 1 minute so the cheese sets slightly. Serve immediately while the cheese is molten and stretchy.

Cook’s Notes

• The rice must be fully chilled before shaping; warm rice will fall apart in the oil and the cheese will leak out.
• Double-coating in egg and breadcrumbs gives the signature shatteringly crisp crust that defines a good supplì.
• Maintain oil at 350°F (175°C): too cool and the supplì absorb grease, too hot and the coating burns before the cheese melts.
• Use low-moisture mozzarella rather than fresh; fresh mozzarella releases too much water and can cause splitting.
• Leftover cooked risotto works beautifully here, so this is a great way to repurpose day-old rice.

You might also like

European

Paccheri with Slow-Simmered Octopus Ragù

European

Pasta and Chickpea Stew

European

Neapolitan Pasta and Potato Stew

European

Creamy Italian Lemon Risotto