Suppli al Telefono
Crispy golden Italian rice croquettes with melted mozzarella that stretches like telephone wires when bitten. A beloved Roman street food and appetizer.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 cups Arborio rice
- 3.5 cups vegetable broth
- ½ medium white onion, finely diced
- ½ cup white wine
- 3 tablespoons butter
- ¾ cup Parmigiano-Reggiano, grated
- 8 ounces fresh mozzarella, cut into cubes
- 2 whole large eggs
- 1.5 cups panko breadcrumbs
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable oil for frying
Instructions
- 1
Heat vegetable broth in a saucepan and keep at a gentle simmer.
- 2
In a large, heavy-bottomed pot or skillet, melt butter over medium heat. Add diced onion and sauté until softened, about 3 minutes.
- 3
Add Arborio rice to the pot and stir constantly for 2 minutes to toast lightly.
- 4
Pour in white wine and stir until completely absorbed.
- 5
Add warm broth one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next, about 18-20 minutes total.
- 6
When rice is creamy and al dente, remove from heat. Stir in Parmigiano-Reggiano, salt, and pepper. Transfer to a baking sheet and cool to room temperature, about 30 minutes.
- 7
Once cooled, wet your hands and take a golf-ball-sized portion of risotto. Press a mozzarella cube into the center, then seal with more rice to form an egg shape.
- 8
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each suppli in flour, then egg, then breadcrumbs.
- 9
Heat vegetable oil to 350°F (175°C) in a deep pot or Dutch oven, using a thermometer to monitor temperature.
- 10
Carefully fry suppli in batches for 3-4 minutes until golden brown on all sides. Do not overcrowd the pot.
- 11
Transfer to a paper towel-lined plate to drain. Serve warm.
Tools you’ll need
- medium saucepan
- large heavy-bottomed pot or risotto pan
- wooden spoon
- baking sheet
- three shallow bowls
- deep pot or 5-quart Dutch oven
- instant-read thermometer
- slotted spoon or spider strainer
- paper towels
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