Today, we are taking a simple Tomato Risotto and turning it into one of Rome’s most irresistible street foods: supplì al telefono. Think of suppli as the Roman cousin of Sicilian arancini, but do not mistake these for your average croquette. Crispy, rich and packed with flavor, they are the don of the croquette family!
Although supplì and arancini are both made with rice, they have their own personalities. Sicilian arancini are usually round or shaped into cones, often with a variety of fillings hidden inside. Roman suppli are typically smaller and oblong, filled with tomato rice and a generous piece of mozzarella.
The name supplì al telefono comes from the best part. When you break one open while it is still hot, the melted cheese stretches between the two halves like the cord of an old-fashioned telephone. If you get that long, gooey cheese pull, you know you have made it properly.
I will show you how to make suppli at home with a crisp, golden exterior, flavorful tomato risotto and melted bocconcini waiting in the centre. One bite will transport you straight to the streets of Rome, even if your kitchen is thousands of miles away.
Watch: Transform Your Leftover Risotto into Roman Suppli (They Are Not Arancini)
This Suppli Recipe Creates the Ultimate Cheese Pull
Vincenzo’s Plate Tips for Making Suppli
Choose the Right Rice
If you cannot find Carnaroli rice, Arborio is a great alternative and is often easier to buy. Both varieties will give you the creamy, sticky texture needed for shaping.
Say Cheese!
In Rome, suppli are traditionally filled with fresh mozzarella, but good-quality mozzarella is not always easy to find outside Italy. Some varieties also contain too much water, which can make the suppli difficult to seal and may cause trouble during frying. I recommend using large bocconcini, drained and patted dry, because they are easy to portion and provide that irresistible cheese pull. If you can source excellent fresh mozzarella, even better!
Remember, the bocconcini goes in the center for the cheese pull, while the Pecorino Romano is mixed into the rice for flavor.
Blend It or Chop It
I like to blend the carrot, celery and onion because I want the soffritto to melt into the tomato sauce rather than leave noticeable pieces behind. This creates a smoother base and allows the rice to absorb all that beautiful flavor. If you prefer not to blend the vegetables, chop them as finely as possible so they soften properly while cooking.
Keep the Soffritto Moist
The soffritto will take around 7 to 10 minutes to soften, although the exact time depends on the heat of your pan. Keep an eye on it and add a small splash of water whenever it begins to look dry. If the liquid disappears too quickly, lower the heat and give the vegetables time to cook gently without burning.
This Is Not Your Usual Risotto
The rice for suppli is cooked differently from a classic risotto, where stock is gradually added throughout the process. However, it still needs your attention, so stay close, stir regularly and make sure it remains moist. Keep some hot water ready in the kettle and add a little if the rice begins to dry out before it is fully cooked. Never add cold water because it will interrupt the cooking process.
Control the Moisture
Damp hands will stop the rice from sticking to your fingers, but too much water can make shaping more difficult. Wet your hands lightly, shake off the excess and make sure the rice mixture is firm rather than overly moist. Remember, water is helpful in small amounts, but too much can prevent the coating from holding together.
Chill Before You Fry
If your rice mixture is firm and your kitchen is cool, you can fry the suppli immediately after shaping. In a warm kitchen, especially during an Australian summer, refrigerate them for at least one hour so they become firmer and easier to handle. Resting them overnight is even better, making this a fantastic recipe to prepare ahead. The colder, firmer suppli are less likely to fall apart when they meet the hot oil.
Handle with Care
Be gentle when turning the suppli because the coating will still be delicate during the first part of frying. Use tongs or a slotted spoon, then wait until one side has formed a firm crust before moving it again. Cooking time will depend on the size, so watch the color rather than the clock. Once the outside is crisp and beautifully golden brown, your supplì are ready.
How to Serve Suppli
Whatever you do, serve your supplì hot! Give them just a minute or two to drain after frying, then bring them straight to the table while the crust is still crisp and the cheese inside is melted.
The best part is breaking one open while it is still hot and watching the cheese stretch between the two golden halves, creating the famous supplì al telefono effect. Once they cool down, the cheese becomes firm and rubbery, so gather everyone around before frying and enjoy them at their irresistible, gooey best.
Suppli
Print Recipe
Equipment
- Bullet blender
- knife
- Medium frying pan
- wooden spoon
- Mug
- Baking tray (for cooling the rice)
- Baking tray lined with baking paper (for resting the formed suppli)
- Mixing bowl
- Small, deep pot for frying
- Strainer
- Plate lined with kitchen paper (for draining)
- Tongs
Ingredients
- 500 g / 17.6oz Carnaroli rice
- 1 carrot
- 1 celery stalk
- ¼ onion, or up to ½ onion
- 1 bottle/ 750 ml tomato passata
- Large bocconcini, drained and cut into strips for the center
- Pecorino Romano, freshly grated for the rice mixture
- Butter
- Fresh bunch of basil
- Extra Virgin Olive Oil, EVOO
- Salt & Pepper
For coating
- Bowl of water, for wetting your hands
- Plain flour, as needed
- Breadcrumbs, as needed
- 3 eggs
For Frying
- Sunflower oil
Instructions
- Roughly chop the carrot, celery and onion, then place them in a bullet blender with a generous drizzle of EVOO. Blend until creamy, adding a small splash of water if needed.
- Heat a drizzle of EVOO in a medium pan, then add the soffritto. Cook over medium heat for 7 to 10 minutes, stirring regularly. Add a splash of water whenever it starts to dry out.
- Pour in the passata, stir well and cook for 10 minutes. While the sauce cooks, drain the bocconcini, cut them into strips and set aside.
- Season the sauce with salt and pepper to taste, then stir to combine.
- Add the rice once the sauce is hot and start timing immediately. Cook over medium heat according to the packet instructions, around 16 to 18 minutes, stirring regularly.
- Whenever the rice begins to dry out, add enough hot water to keep it moist without completely submerging it. During the final 2 minutes, increase the heat slightly and add another splash of hot water if needed. Taste the rice to make sure it is cooked.
- Remove the pan from the heat. Tear the basil leaves by hand and stir them through the rice, then add at least 50 g of butter and Pecorino Romano to taste. Mix and toss vigorously until creamy and well combined.
- Spread the rice evenly over a baking tray and allow the steam to escape. Chill in the freezer for 10 minutes or the refrigerator for 30 minutes, until completely cool and firm enough to shape.
- While the rice cools, crack the eggs into a bowl and beat well. Prepare separate bowls of flour, beaten egg and breadcrumbs, then line a baking tray with baking paper.
- Lightly wet your hands and take a portion of rice in your palm. Place a strip of bocconcini in the center, cover with a little more rice and shape into a ball or elongated oval. Coat in flour, dip into the egg, then cover completely with breadcrumbs. Place on the prepared tray and repeat with the remaining ingredients. If the supplì feel soft, refrigerate them for at least one hour before frying.
- Heat the sunflower oil in a small, deep pot. Once the supplì are firm, lower them carefully into the hot oil using a strainer or slotted spoon. Fry in batches, turning gently with tongs, until crisp and golden brown. Transfer to a plate lined with kitchen paper and repeat with the remaining supplì.
Video
Frequently Asked Questions
What is suppli?
Suppli are Roman rice croquettes made with tomato-flavored rice and a mozzarella center. They are coated in flour, egg and breadcrumbs, then fried until golden outside and creamy within. Although they are sometimes described as Italian rice balls, traditional supplì are usually shaped into small, elongated ovals.
Why are they called supplì al telefono?
The name supplì al telefono refers to the mozzarella hidden inside. When you pull apart a hot supplì, the cheese stretches between the two halves like the cord of an old-fashioned telephone.
What is the difference between suppli and arancini?
Suppli come from Rome and are usually smaller, oblong and filled with tomato rice and mozzarella. Arancini are Sicilian, often round or cone-shaped, and can contain ragù, peas, cheese or other fillings. Both are delicious, but they have distinct regional identities.
What is the best rice for making suppli?
Carnaroli is an excellent choice because it releases enough starch to help the rice hold together without becoming mushy. Arborio also works well if Carnaroli is unavailable. Avoid long-grain rice because it will not bind as easily when shaping the suppli.
Can I make suppli with leftover risotto?
Yes, you can use leftover tomato risotto if it is cold, firm and not overly moist. However, this recipe shows you how to prepare the tomato rice from scratch so you can achieve the right texture for shaping.
Which cheese should I use inside suppli?
Romans traditionally use fresh mozzarella, but you should drain it well to prevent excess moisture from escaping during frying. Large bocconcini are a practical alternative because they are easy to cut into strips and place in the center. Whichever cheese you choose, pat it dry before using it.
Why are my suppli falling apart?
The rice may be too warm, too wet or not firmly packed around the cheese. Allow it to cool completely, lightly dampen your hands and press each portion together without leaving gaps. Coat every suppli thoroughly, chill until firm and handle gently during the first few minutes of frying.
Can I prepare suppli ahead of time?
Yes. Shape and coat the suppli, arrange them on a tray lined with baking paper, then cover and refrigerate overnight. Chilling helps them become firm, making them easier to fry when your guests arrive.
What is the best oil for frying suppli?
Use a neutral oil suitable for frying, such as sunflower oil. Make sure the oil is hot before adding the suppli, but never allow it to smoke. Fry in small batches so the temperature does not drop and the coating becomes crisp rather than oily.
How do I store and reheat leftover suppli?
Refrigerate leftover suppli in an airtight container within two hours of cooking and enjoy them within three to four days. Reheat them in the oven or air fryer until piping hot throughout and crisp on the outside. Avoid the microwave if possible because it can make the breadcrumb coating soft and the mozzarella rubbery.
E ora si mangia, Vincenzo’s Plate….Enjoy!
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Can’t Get Enough suppli? Try These Two Recipes Next
- SICILIAN ARANCINI – This recipe combines al dente rice with a flavorful filling of tender beef, peas, fresh basil, and gooey melted cheese. Coated in breadcrumbs and fried until golden, they are irresistibly crispy outside and deliciously rich inside.
- SIMPLE TOMATO RISOTTO RECIPE – Rich tomato passata, roasted tomato juices, butter and Pecorino transform silky Carnaroli rice into an irresistibly creamy and glossy dish. Every spoonful is bursting with sweet tomato flavor.
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