{Supplì Al Telefono} Tomato Basil Risotto Balls Recipe

Romans have a rich street food culture and one of our favorite foods in that realm are suppli al telefono. These {Supplì Al Telefono} Tomato Basil Risotto Balls are fried balls of risotto but they're stuffed with mozzarella and tomato.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 1

Total Time 2

Course Appetizer, Snack

Cuisine Italian

Diet Vegetarian

Servings Supplì

Calories 135 kcal

Ingredients

For The Tomato Sauce:

2 tablespoons unsalted butter
1/2 medium red onion finely chopped
kosher salt
Freshly ground black pepper
28 ounces can crushed or pureed tomatoes

For The Risotto:

3 tablespoons unsalted butter
2 1/2 cups arborio rice
4 cups low-sodium beef broth or vegetable broth or water (to make vegetarian), warmed
4 ounces finely grated Parmigiano-Reggiano cheese about 2 cups

For The Suppli Assembly:

8 large eggs divided and well beaten
6 sprigs fresh basil leaves thinly sliced just before using
20 slow-roasted tomatoes roughly chopped
8 ounces buffalo mozzarella cut into 1/2-inch cubes
4 cups whole wheat breadcrumbs

For Frying:

Canola, grapeseed, or peanut oil for frying

Instructions

Make The Tomato Sauce Base: Heat 3 tablespoons of the butter in a large saucepan over medium heat. When it foams, add the onion, stir to coat, and cook until soft.
Season with salt and pepper then add the tomatoes, reduce heat to a simmer and cook until slightly thickened, about 15 to 20 minutes.
TIP: Sauce can be made up to three days ahead of time. Store refrigreated in an airtight container before using.
Cook The Risotto: Stir in the rice then add the stock, about 1/2 cup at a time. Cook like any other risotto, but only until it is just no longer chalky, about 15 minutes total.
Remove from stove and stir in the remaining butter, Parmigiano Reggiano, and basil, and mix well.
Assemble The Supplì: Let the mixture cool for 5 minutes then stir in 4 of the beaten eggs until well incorporated. Turn the risotto mixture onto a rimmed baking sheet and spread it out evenly so it can cool down.
As soon as it is cool enough to touch, after about 15 minutes, divide the mixture into about 25 to 30 portions. Using wet hands or plastic gloves, form each portion into a compact ball like you would for making meatballs.
Then hold the ball in one palm and using your opposite hand's thumb, make a hole in the middle of each ball. Add in one small piece of slow-roasted tomato and a piece of mozzarella and push down until it's in the middle of the risotto mixture. Push some of the risotto mixture on top of the filling so that the tomato and mozzarella are completely enclosed by risotto.
Continue working to shape the supplì into the shape of a large oblong pill (see the photo for references). Repeat to form 30 supplì. Set the supplì on parchment paper or a silicone mat until they are all formed.
TIP: The suppli can be formed up to one day ahead of time. Store refrigerated in an airtight container before using.
Coat The Supplì: Once the 30 risotto balls are formed, they need to be breaded. To do so, place the remaining 4 eggs in a bowl and beat well. Put the breadcrumbs in a separate plate.
Dip each supplì in the egg then coat well with breadcrumbs and work to make the supplì into a more compact oblong pill shape. Repeat for all the supplì then re-dip them all again in both the egg and breadcrumbs for a double coating. Set the supplì on a cooling rack nested in a baking sheet and set in the refrigerator covered until ready to fry.
TIP: The suppli can be formed and breaded up to 8 hours ahead of time. Store refrigerated in an airtight container before using.
Fry The Supplì And Serve: To fry the supplì, line a large plate or baking sheet with paper towels and have salt nearby. Then place 2 inches of oil in a large, heavy bottomed pot over medium-high. Add a deep fat thermometer and heat to 375°F.
Gently place a few supplì in the heated oil (only add enough that they fit in the frying pot without touching each other and the temperature doesn't drop below 350°F).
Deep fry the supplì, rolling them around with a slotted spoon, until deep golden, about 5 minutes. Remove them and put them on a plate lined with kitchen paper to drain the excess oil. Season immediately with a pinch of salt and repeat to fry all the arancini. Serve warm.
TIP: The suppli can be fried up to two hours ahead of serving. Keep in a low (~200°F) oven until ready to serve.

PERSONAL NOTES

Click here to add your own private notes.

Nutrition

Serving: 1gCalories: 135kcalCarbohydrates: 16gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 64mgSodium: 289mgPotassium: 274mgFiber: 2gSugar: 3gVitamin A: 808IUVitamin C: 11mgCalcium: 224mgIron: 2mg

Keyword italian street food, rice balls, roman street food