Telephone Rice Balls

Name: Telephone Rice Balls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 20
Ingredients: Rice superfine 2 ¾ cups; Pork minced 5.3 oz; Chicken livers 2.1 oz; Mozzarella cheese 7 oz; Dried mushrooms 1.75 oz; Eggs medium 2; Tomato purée 1 ¾ cup; Meat broth 4 ¼ cups; Grana Padano PDO cheese 4 oz; Onions half; Butter + 3.5 tablespoons to finish 2.1 tbsp; White wine 3.4 oz; Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste; Breadcrumbs to taste; Eggs 2; Peanut seed oil to taste

it es de br fr nl

435

Calories per serving

Energy Kcal 435
Carbohydrates g 27.6
of which sugars g 2.6
Protein g 10.6
Fats g 30.9
of which saturated fat g 9.01
Fiber g 1
Cholesterol mg 83
Sodium mg 259

Difficulty: Average
Prep time: 30 min
Cook time: 30 min
Makes: 20
Cost: Average
Note + the cooling time for the rice (about 2 h)

PRESENTATION

Supplì al telefono brings a piece of Roman food culture right to your table with its combo of crispy coating and gooey cheese center. Unlike Sicilian arancini, this supplì recipe comes from Lazio and gets its name from the stringy, melted mozzarella that pulls apart like an old-school telephone wire when you bite in. At the heart of these Italian rice balls is the tradition of cooking rice in a rich meat sauce until it's just right—soft but not mushy—before wrapping it around a hunk of fresh mozzarella.

And look, shaping the mixture into those long croquettes and rolling them in breadcrumbs gives them that classic shape. Then they’re deep-fried at exactly the right temperature. You know, so you get that beautiful golden crust, and the cheese inside melts into a tender pocket of pure comfort. The care that goes into frying them—never too short or too long—means every bite gives you that special mozzarella pull everyone loves.

Wandering the bright streets of Rome, you'll find these mozzarella stuffed rice balls as popular snacks or starters before a big meal, especially when served hot alongside other crispy fried treats. People in Lazio are pretty proud of their supplì, and for good reason—this is one traditional Italian appetizer that stands out for its taste and the fun of breaking one open to see that cheesy thread.

There’s something about the moist rice, flavored with meat sauce, wrapped around the stringy cheese that just works, especially when the outside is golden and crunchy. Compared to risotto balls you might find in other parts of Italy, these Roman fried rice balls really put the focus on the mozzarella surprise in the center. Supplì are a great example of how a few simple ingredients, cooked with patience and just the right touch, can turn into a snack that’s both comforting and kind of a show on its own.

Whether you grab one as Roman street food or serve them at home, they bring a taste of the city’s lively food scene right onto your plate, offering a little bite of history with every delicious mouthful. And the sauce? Seriously good.

INGREDIENTS

435

Calories per serving

for 20 supplì (weighing 3.9 oz each): Rice 2 ¾ cups (500 g) - superfine; Pork 5.3 oz (150 g) - minced; Chicken livers 2.1 oz (60 g); Mozzarella cheese 7 oz (200 g); Dried mushrooms 1.75 oz (50 g); Eggs 2 - medium; Tomato purée 1 ¾ cup (400 g); Meat broth 4 ¼ cups (1 l); Grana Padano PDO cheese 4 oz (120 g); Onions - half; Butter 2.1 tbsp (30 g) - + 3.5 tablespoons to finish; White wine 3.4 oz (100 ml); Extra virgin olive oil 2 spoonfuls; Fine salt to taste; Black pepper to taste

For breading and frying: Breadcrumbs to taste; Eggs 2; Peanut seed oil to taste

Preparation

How to prepare Telephone Rice Balls

Start making the homemade telephone rice supplì by coarsely chopping the chicken livers 1. Then, in a pan, melt the butter with the oil, add the chopped onion and minced meat 2, and let it brown; add the chopped livers 3 and the previously soaked, squeezed, and chopped mushrooms.

Let them brown for another 5 minutes, then deglaze with wine 4 and add the tomato puree 5. Salt, pepper, and let it cook over moderate heat until the sauce has thickened and reduced 6.

When the sauce is ready, add the rice 7 and, stirring often, cook the rice, adding meat broth 8 when needed, until the risotto appears dry and compact 9.

Turn off the heat and add the butter and grated Parmesan 10; mix well, then add the two beaten eggs 11. Stir until all the ingredients are well incorporated, then pour the mixture onto a large flat plate and let it cool completely 12.

Meanwhile, cut the mozzarella into pieces or strips and let it drain in a colander to eliminate excess water. When the rice is cold, form the supplì by taking a little mixture with wet hands and shaping it into an oval shape 13: insert a couple of pieces of mozzarella into the center of the supplì 14, then close it well 15. Continue until all the ingredients are used up.

Once all the supplì are made, dip them in the beaten egg 16 and then in the breadcrumbs 17, ensuring the breadcrumbs adhere on all sides 18.

Then, fry the telephone supplì in abundant hot oil (at least 356°F), turning them several times so all sides become more than golden. The supplì should float in the oil, which must be abundant. If you want to avoid using large quantities of oil, use a rather small and tall saucepan, or, for convenience, use a deep fryer. Let the telephone supplì drain on a sheet of absorbent paper 21 and serve hot.

Storage

If you have prepared a large quantity of telephone rice supplì, I recommend frying them all, and then, once cooled, you can store them for later use.

Advice

One of the secrets for successfully making telephone rice supplì is frying them in hot oil at 356°F. To prevent the supplì from darkening too much on the surface and, conversely, by keeping them too short in the oil, not achieving the "telephone" effect, turn them frequently.

If you're looking for a white version, try our Rice Balls!

For the translation of some texts, artificial intelligence tools may have been used.