Italian Stuffed Rice Balls Suppli Alla Telefono
Discover the irresistible charm of Italian comfort food with these crispy, golden-brown Supplì alla Telefono—Italian stuffed rice balls that are as dramatic as they are delicious! These delectable bites feature creamy, Parmesan-infused Arborio rice enveloping a gooey, melted mozzarella center, creating the iconic "telephone" string when pulled apart. The rice is carefully cooked risotto-style with rich chicken stock, then shaped, breaded, and fried to perfection, delivering a delightfully crunchy exterior. Perfect as an appetizer or snack, these rice balls are best served fresh and warm, delighting your guests with their savory flavor and indulgent texture. A true Roman street food classic, Supplì alla Telefono is a must-try crowd-pleaser that combines authentic ingredients, meticulous techniques, and the irresistible allure of molten cheese.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Arborio rice
- 800 ml Chicken stock
- 1 small White onion, finely chopped
- 30 grams Butter
- 50 grams Parmesan cheese, grated
- 200 grams Mozzarella cheese, diced
- 3 large Eggs
- 75 grams Flour
- 150 grams Breadcrumbs
- 2 tablespoons Olive oil
- 1 liter Vegetable oil, for frying
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Directions
Step 1
Heat the chicken stock in a saucepan and keep it warm over low heat.
Step 2
In a large skillet, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Step 3
Add the Arborio rice to the skillet and toast it for 2-3 minutes, stirring frequently until the edges of the grains are translucent.
Step 4
Start adding the warm chicken stock, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladle. Continue this process until the rice is cooked al dente, about 18-20 minutes.
Step 5
Remove the rice from heat and stir in the grated Parmesan cheese, salt, and pepper. Spread the risotto mixture on a baking sheet to cool completely.
Step 6
Once the rice has cooled, beat one egg and mix it thoroughly into the rice to bind the mixture.
Step 7
Take a small handful of the rice mixture and flatten it in your palm. Place 1-2 pieces of diced mozzarella in the center, then encase the mozzarella completely with the rice, shaping it into a compact ball about the size of a small orange. Repeat with the remaining rice and mozzarella.
Step 8
Prepare a breading station with three bowls: one with the flour, one with two beaten eggs, and one with breadcrumbs.
Step 9
Roll each rice ball first in the flour, then in the egg, and finally in the breadcrumbs, ensuring they are fully coated.
Step 10
Heat the vegetable oil in a deep fryer or large heavy pot to 180°C (350°F). Carefully lower a few rice balls into the oil at a time and fry for 3-4 minutes, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
Step 11
Serve the Supplì alla Telefono warm, with the mozzarella melted and gooey in the center.
Nutrition Facts
| Serving size | (2770.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11026.3 |
| Total Fat 1052.5g | 0% |
| Saturated Fat 190.7g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 883.6mg | 0% |
| Sodium 7535.1mg | 0% |
| Total Carbohydrate 277.4g | 0% |
| Dietary Fiber 10.1g | 0% |
| Total Sugars 24.2g | |
| Protein 148.5g | 0% |
| Vitamin D 170.7IU | 0% |
| Calcium 1847.1mg | 0% |
| Iron 19.9mg | 0% |
| Potassium 658.4mg | 0% |
Source of Calories