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Roman Supplì

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Supplì are Rome’s answer to the perfect street food: crisp on the outside, soft and deeply savory within, and finished with a molten mozzarella center that stretches as you break it open. Made from slow-cooked tomato rice enriched with butter and Parmigiano, these fried rice croquettes transform humble ingredients into something indulgent and satisfying. The contrast between the crunchy breadcrumb crust and the creamy interior is what makes supplì timeless, whether eaten hot from a bakery counter in Rome or fresh from your own kitchen.
Prep Time 35 minutes
Cook Time 30 minutes
Cooling Time for Rice 1 hour 30 minutes

Ingredients

  • 1¼ cups Arborio or Carnaroli rice
  • 2½ tbsp extra-virgin olive oil
  • 2 tbsp finely minced shallot
  • 3 tbsp finely chopped onion
  • 1½ cups hot vegetable stock
  • 1¼ cups tomato sauce
  • ¾ tsp tomato paste
  • 1½ tbsp butter
  • 1½ tbsp finely grated Parmigiano Reggiano
  • Salt and black pepper to taste

Filling

  • ¾ cup diced low-moisture mozzarella

Breading

  • 3 tbsp all-purpose flour
  • 3 tbsp water
  • 1 to 1½ cups breadcrumbs

For frying

  • Neutral oil vegetable or peanut, for deep frying

Instructions

  • Heat olive oil in a saucepan over medium heat. Add shallot and onion and cook until soft and translucent.
  • Stir in rice and cook 1–2 minutes to coat.
  • Add tomato sauce and tomato paste. Begin adding hot stock gradually, stirring often, until rice is fully cooked and very thick, about 16–18 minutes. Season lightly.
  • Remove from heat. Stir in butter and Parmigiano. Spread on a tray and cool completely.
  • Divide rice into 6 portions. Press mozzarella into the center of each and shape into tight ovals.
  • Mix flour and water into a thin batter. Dip each supplì into batter, then coat in breadcrumbs.
  • Fry at 350°F (175°C) until deep golden brown, about 3–4 minutes. Drain briefly.
  • Serve hot, ideally with the cheese still stretching.

Video

Notes

  • Let the rice cool completely before shaping. Warm rice will fall apart and make it difficult to seal the mozzarella inside, increasing the risk of cheese leaking during frying.
 
  • Use low-moisture mozzarella. Fresh mozzarella releases too much liquid when heated and can cause the supplì to burst while frying.
 
  • Keep the oil at a steady temperature. Fry at around 350°F (175°C). Too cool and the supplì absorb oil, too hot and the outside browns before the center warms through.