Say Cheese with Rocco DiSpirito’s Fried Rice Balls with Mozzarella

“I love greeting my guests at home with this Roman street food as soon as they walk through the door,” chef and author Rocco DiSpirito writes in his new cookbook, Everyday Delicious: 30 Minute(ish) Home-Cooked Meals Made Simple. “Think of supplì as a smaller cousin of Sicilian arancini, another cheesy finger food I’ve seen popping up on trendy bar menus in recent years.”

The difference? “Here, risotto is stuffed with mozzarella, formed into an egg-shaped ball, coated in bread crumbs, and fried until melty and delicious. It’s perfect for indulgent snacking or entertaining.”

Rocco DiSpirito’s Fried Rice Balls with Mozzarella (aka Supplì)

Serves 4  |  Total Time: 20 minutes  |  Ease of Preparation: Difficult

Ingredients

RISOTTO

3 cups chicken stock

Extra-virgin olive oil

½ small yellow onion, finely diced

¾ cup Arborio rice

¾ cup bottled tomato puree (passata)

Salt and freshly ground black pepper, to taste

4 tablespoons unsalted butter

¾ cup grated Parmesan cheese

SUPPLÌ

2 large eggs, beaten

1 cup Italian seasoned bread crumbs

Salt, to taste

3 ounces mozzarella cheese, diced

Neutral oil, for frying

Marinara sauce, for serving

Instructions

To make the risotto

1. In a small saucepan, heat the chicken stock over medium heat until it begins to steam. Set aside and keep warm.
2. In a deep saucepan, heat enough olive oil to cover the bottom of the pan over medium-high heat. Add the onion and sauté until translucent, about 7 minutes. Add the rice and toast, stirring continuously, for 2 to 3 minutes. This gives the risotto more texture.
3. Add 1 cup of the chicken stock and ¼ cup of the tomato puree. Cook, stirring regularly to evenly incorporate the liquid, until the pan is almost dry. Once almost all the liquid has been absorbed into the rice, continue adding the stock and tomato puree in increments until all the stock and puree have been added and the risotto is perfectly al dente, about 12 minutes. 
4. Season to taste with salt and pepper. Add the butter one tablespoon at a time and then the Parmesan and stir to combine.
5. Line a baking sheet with parchment paper and spread the risotto in an even layer over the paper. Transfer to the refrigerator to cool for about 1 hour.

To make the supplì

6. Set up a dredging station with two shallow dishes: Place the egg in one bowl. Place the bread crumbs in the other and season them with salt to taste.
7. Cut the cooled risotto into 1½-inches long by 1-inch wide. Taking one of the rectangles in your hand, add some of the diced mozzarella cheese to the center. Lay another risotto rectangle on top and use your hands to seal the sides and form the risotto into a small egg shape, completely enclosing the cheese. Repeat until all the risotto and mozzarella are used.
8. Once all the supplì are formed, dip them in the egg and toss in the bread crumbs to coat.
9. Pour 2 inches of neutral oil into a deep pot or Dutch oven and heat over medium heat to 325°F.
10. Working in batches, fry the supplì until they’re golden brown, about 5 minutes. 
11. Serve hot with marinara sauce.

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This is one of a handful of delightful recipes DiSpirito’s been sharing with Katie Couric Media lately, including cod that tastes like it came from a trendy restaurant and a picnic-ready prosciutto crudo panino. For more magnificent meals like these, subscribe to Good Taste, our totally free cooking newsletter!