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Adopted By Pasta

Supli, Arancini’s Roman Cousin

Written by

scott skrivanek

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Supplì al Telefono: The Roman Fried Rice Balls That (Almost) Upstaged Taylor Swift

Last summer’s Italy trip was built around one very specific, very glittery goal: seeing Taylor Swift at San Siro in Milan. (Worth it. Always.) We zig‑zagged our way through Venice, Florence, Milan, and finally landed in Rome, where—somewhere in the shadow of the Colosseum on a sweltering afternoon—we stumbled into a cooking class with the perfectly on‑the-nose name: Enjoy Cooking. And we did.

We learned gelato. We stretched pizza dough. But the thing that lives rent‑free in my head? Supplì—those crisp, tomato-red fried rice balls with a molten, stringy mozzarella center. They’re called “supplì al telefono” because when you pull one apart, the cheese stretches like an old-school telephone cord. (If you’re under 40, just smile and nod—we’ll explain later.)

Honestly? The memories from those few hours in Rome almost rival the ones we made with Taylor in Milan. Almost.

Supplì vs. Arancini: Same Family, Different Personalities

Think of Supplì and Arancini as cousins who grew up in different households:

  • Supplì (Rome)
    • Typically oval/oblong
    • Made with a tomato-based risotto (often with Pecorino Romano—Rome’s favorite cheese)
    • Stuffed with mozzarella for that signature “telefono” pull
    • Street food vibes, often smaller and snackier
  • Arancini (Sicily)
    • Usually round or cone-shaped
    • Often filled with ragù, peas, and mozzarella, or other variations (pistachio, butter, etc.)
    • The rice isn’t always tomato-based
    • Bigger, heartier, and just as lovable

Both are fried. Both are glorious. But tonight, we’re in Rome—so let’s make Supplì.

The Recipe Plan

  1. Cook a simple tomato risotto (with white wine, tomato purée, and Pecorino Romano—because, Rome).
  2. Cool it completely (this is key for shaping).
  3. Stuff with mozzarella, bread, and fry until GBD (golden brown & delicious).

Part 1: Tomato Risotto (Base for Supplì)

Serves: Makes enough for ~18–22 supplì (depending on size)

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 1 ½ cups Arborio or Carnaroli rice
  • ½ cup dry white wine
  • 3 cups low-sodium chicken or vegetable stock, warmed (have an extra cup on standby)
  • 1 cup tomato purée (passata)
  • ¾ cup Pecorino Romano, finely grated (plus more to taste)
  • 1 tablespoon butter (optional, for richness)
  • Fresh Basil for some color
  • Salt & black pepper, to taste

Instructions

  1. Sauté the onion: Heat olive oil in a wide saucepan over medium heat. Add onion and cook until soft and translucent, about 5–7 minutes.
  2. Toast the rice: Add the rice and stir for 1–2 minutes until each grain is glossy.
  3. Deglaze: Pour in the white wine and cook until it’s mostly evaporated.
  4. Build the risotto: Stir in the tomato purée, then begin adding warm stock a ladle at a time, stirring often. Let each addition absorb before adding the next.
  5. Finish: When the rice is al dente and creamy (about 18–20 minutes total), turn off the heat and stir in Pecorino Romano, Basil and butter (if using). Season to taste.
  6. Cool completely: Spread the risotto on a sheet pan to cool. Transfer to the fridge until fully cold—at least 2 hours (overnight is even better).

Part 2: Supplì al Telefono

Additional Ingredients

  • 8 oz low-moisture mozzarella, cut into ~¾-inch cubes
  • 3 large eggs, beaten
  • 2 cups Italian breadcrumbs (or panko)
  • Neutral oil for frying (peanut, sunflower, or canola)
  • Extra Pecorino Romano, for dusting (optional but encouraged)

Instructions

  1. Set up your stations:
    • Bowl 1: beaten eggs
    • Bowl 2: breadcrumbs
  2. Shape: With wet hands, scoop about ¼ cup of cold risotto, flatten into your palm, place a mozzarella cube in the center, and wrap the rice around it to form an oval/egg shape. Press gently to seal.
  3. Bread: Dip in egg, then coat in breadcrumbs. Place on a tray.
  4. (Optional but smart) Chill: Refrigerate the breaded supplì for 30 minutes to help them hold their shape when frying.
  5. Fry: Heat oil to 350°F (175°C). Fry in batches until deep golden brown, about 3–4 minutes. Don’t overcrowd.
  6. Drain & serve: Place on a rack or paper towels. Dust with extra Pecorino if you’re feeling Roman. Serve hot—the “telephone line” cheese pull is mandatory.

Make-Ahead, Freeze & Reheat Tips

  • Make-ahead: Shape and bread the supplì, then refrigerate up to 24 hours before frying.
  • Freeze (unfried): Freeze on a sheet tray, then transfer to a bag. Fry straight from frozen—just give them an extra minute or two.
  • Reheat (fried): Bake at 375°F (190°C) for 10–12 minutes to recrisp.

A Few Last Bites

That Roman class taught us a lot—about frying technique, about risotto, and about just how far a mozzarella cheese pull can make you smile. And while Taylor at San Siro was the headline act of the trip, Supplì al Telefono was the delicious encore that followed us home.

If you make these, tag me—and show me the longest cheese pull you can manage. Bonus points if you do it while blasting “Cruel Summer.”

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