Crispy Mozzarella Supplì with Marinara
Warm risotto-rice balls stuffed with gooey mozzarella, fried golden until the cheese pulls in a satisfying string. Served with tangy marinara for dunking—pure TikTok comfort.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- 1.5 cups arborio rice
- 3 cups vegetable broth
- ½ cup parmesan cheese, grated
- 4 oz fresh mozzarella (or low-moisture mozzarella), cut into 8 cubes
- ½ cup all-purpose flour
- 2 whole eggs, beaten
- ¾ cup panko breadcrumbs
- 1 cup marinara sauce, for serving
Instructions
- 1
Bring broth to a simmer in a pot. In a heavy skillet, toast rice over medium heat, stirring constantly, until grains turn translucent at the edges—about 2 minutes.
- 2
Add broth one ladleful at a time, stirring constantly until each addition is absorbed. Continue until rice is creamy and tender, about 16–18 minutes total.
- 3
Stir in parmesan. Spread on a plate to cool for 5 minutes until just warm enough to handle but cool enough to form.
- 4
Wet your hands with cold water. Take 2 tablespoons rice, press a mozzarella cube into the center, and fold rice around it into an oval ball. Repeat until you have 8 supplì.
- 5
Set up three shallow bowls: flour in one, beaten eggs in another, breadcrumbs in the third. Roll each supplì in flour, then egg, then breadcrumbs, pressing gently.
- 6
Heat 0.5 inch oil in a large skillet over medium-high until a breadcrumb sizzles immediately. Fry supplì 2–3 minutes per side until deep golden brown and cheese just starts to ooze.
- 7
Transfer to a paper-towel-lined plate. Let cool 2 minutes—the cheese will set slightly. Serve warm with marinara for dipping.
Tools you’ll need
- large heavy skillet
- pot for broth
- wooden spoon
- plate for cooling
- three shallow bowls
- paper towels
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