Suppli

As promised, here is a recipe for leftover risotto (for a risotto recipe, see here). This little ball of wonder is one of our favorite treats. It is a small ball of fried risotto with hot, melted mozzarella inside. In Rome, suppli are found at the panificio alongside pizza bianca and various breads as a quick meal to have on the go -- Italian fast food. In some parts of Italy, suppli are called arancini and they can be stuffed with other things such as anchovies, prosciutto, or peas, but the idea is the same: a tasty bite of crisp risotto with a delicious surprise in the middle.

Suppli are best served piping hot, although we have made them in advance as nibbles for a party. We cooked them completely and froze them, then warmed them in the oven at 350 degrees for 15-20 minutes before serving. I admit that they were not quite as good as they would have been right out of the frying pan, but they were still delicious.

This is a great dish for children to help make.  They can scramble the eggs, mix the rice, roll the balls, and stuff them with the cheese.

You can make suppli with any kind of leftover risotto, but we usually use a plain risotto.  Be sure to taste the risotto before adding the other ingredients to make sure that it is flavorful and, if necessary, season it.  They really need a sufficient amount of salt to bring out their flavor.

Suppli

Makes about 15 suppli
25 minutes preparation time
20 minutes cooking time

2 cups bread crumbs
2 eggs, divided
3 cups pre-cooked risotto
salt to taste
1/8 cup mozzarella, cut into 1/4 to 1/2 inch cubes
Vegetable oil for frying

Pour the bread crumbs into a small shallow bowl.  In another bowl, lightly scramble one of the eggs. 

Pour the risotto into a medium bowl, taste it, and add salt if needed.  Add the remaining egg to the bowl, lightly scramble it and then stir it into the rice.

Using a tablespoon, scoop out some rice and shape it into a ball about the size of a golf ball.  Make an indentation in the ball with your thumb and add a piece of mozzarella. Using an additional bit of risotto, cover the mozzarella and roll it into a round shape again. Place the balls on a large plate or cookie sheet.

One at a time, roll each rice ball in the bowl with the egg and then in the bowl with the bread crumbs.  If needed, add more egg or breadcrumbs.  Put the prepared suppli on a cookie sheet.

Heat two inches of oil in a pan until it is hot.  Line a plate with newspaper and top it with a few paper towels.  To test the oil, drop in one grain of rice.  If it sizzles and starts to change color, the oil is ready.  Fry the suppli in the hot oil in batches, turning them until they are evenly golden brown.  It should take 2 to 4 minutes per batch.  Serve immediately.

Print Recipe

Comments

[Galugo]

I remember well the joy of biting into (too many) suppli in Italy. It amazes me that there are not more foods of this type -- it seems perfect in every way.

[Danielle]

I love suppli'! (although my husband insists on calling them arancini-- he's from Milan and thinks any south-of-Florence vocab needs to be banned in our house). I'm going to try these next time I have leftover risotto. Love your site-- great pictures.

[Maggie Siervo]

If I'm not mistaken, "gli arancini" are orignally from Sicilia...although, for some reason, you find them in Milano everywhere. While "i supplí" are orignally from Roma and the Lazio region, but rarely found in Milano. The difference from the two is that the rice in "gli arancini" is mixed with sauce and they're not as round, while "i supplí' are like the recipe above...no sauce and round. They're both delicious!!!

[Chantal]

Oh my God! This is too much!
Every time you post a recipe I feel so blessed to be a subscriber of your blog.
My mother was Italian and my father was French which makes me 1/2 Italian and 1/2 French, but I never heard of suppli. I am going to repair that mistake very soon.