Supplí with Porcini Mushroom

DSC02577This is a classic from Roma. You can find them at every pizzeria, even the take away ones that are generally called Rosticceria. The original Supplí are deep fried rice-balls, generally made with tomato-basil sauce or grounded beef tomato sauce and filled with fresh mozzarella. When you deep fry them the mozzarella will melt, creating “wires” of yumminess. That’s why they are generally called “Supplí al telefono”, literally translated “Supplí on the phone”, because it seems to have a phone receiver in your hand with the wire…
For these supplí I used the leftovers of the Porcini mushroom risotto I made the day before. I filled them with semi-hard French goat cheese, thought it would give them a nice kick. I’ll post the original recipe for the tomato basil rice version, but the process is the same. Always remember to make more Risotto, you’ll be happy to have these in the freezer as a nice appetizer for your friends.


  • 2 lbs of leftover Risotto
  • 2 small eggs
  • 1/2 lbs plain breadcrumbs
  • Canola oil for the deep fry

In a large bowl, add the eggs to the rice and mix well using your hands. Create a nice oval rice ball, roughly the size of 2 spoonfuls of risotto. Add a piece of cheese in the middle (if you are using mozzarella, make sure it’s not too watery) and wrap it up inside the rice ball. Make sure the rice “protects” the cheese, otherwise it will melt while you fry them. Roll them into breadcrumbs and put them aside.

You can make them of any size, just make sure the rice covers the cheese, or they will mess up during cooking.
Fill a frying pot with enough oil to cover the supplí during cooking, and deep fry them till golden brown. Bring them to table right away. Buon appetito.



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