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Suppli Classici - Rice Croquette

Here it is, the first recipe from Tasting Rome and one of my favorite recipes from the book. The classic supplì - rice croquette, is essentially a ball of risotto that is battered and fried.
Prep Time45 mins
Cook Time30 mins
Resting Time in Refrigerator30 mins
Total Time1 hr 45 mins
Course: Appetizer, Lunch, Side Dish, Snack
Cuisine: Italian
Keyword: Cheese, Mozarella Cheese, Rice, Suppli, Suppli Classici
Servings: 10 suppli
Calories: 344kcal
Author: Kristina Gill

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Baking Sheet
  • Parchment Paper
  • medium skillet
  • spatula
  • Wooden Spoon
  • pie pans or plates for breading
  • frying pan/cast iron skillet for frying suppli
  • paper towels

Ingredients

Suppli ingredients

  • 2 tbsp extra-virgin olive oil
  • 3 oz pork sausage casings removed
  • ½ yellow onion (about ½ cup) finely chopped
  • 3 oz chicken livers finely chopped
  • 1 cup Arborio rice (7 oz)
  • ½ cup white wine
  • 2 cups beef broth warmed
  • 1 cup tomato sauce warmed (8 oz)
  • 3-4 fresh basil leaves (optional)
  • cup Pecorino Romano grated
  • 1 tbsp unsalted butter
  • Sea Salt and freshly ground pepper

Breading ingredients

  • 1 cup all-purpose flour
  • 2 lg. eggas
  • 1 cup bread crumbs
  • 3 oz mozzarella cut into 10 equal pieces
  • Neutral oil for frying

Instructions

Suppli instructions

  • Line a large platter or baking sheet with parchment paper.
  • Heat the olive oil in a medium skillet over medium heat. 
  • When the oil begins to shimmer, add the sausage in small pieces and cook, breaking up the meat with a spoon as it cooks, until lightly browned, about 3 minutes. 
  • Add the onion and cook until softened and translucent, about 10 minutes.
  • Add the chicken livers and stir, breaking them up with a wooden spoon, until cooked, about 5 minutes.
  • Add the rice and stir to coat. Continue stirring until the rice is lightly toasted and becomes translucent, about 2 minutes, then add the wine.
  • Stir until the alcohol aroma dissipates, about 1 minute, then add 1 cup of the broth. 
  • Cook, stirring continuously to prevent the rice from sticking to the pan, until the broth has been absorbed, about 3 minutes.
  • Add the tomato sauce and cook, stirring continuously, until it has been absorbed, 5 minutes more. 
  • Add another 1/2 cup broth, stirring continuously, until it has been absorbed, 8 to 10 minutes. If, once the rice has absorbed the broth, more liquid is needed, add the remaining 1/2 cup broth. The rice is done when it is al dente.
  • Remove the pan from the heat and stir in the basil (if using), Pecorino Romano, and butter. Season to taste. Spread the rice over the prepared baking sheet and refrigerate until cool, about 1 hour.

Breading instructions

  • Meanwhile, set up your breading station: Place the flour on a plate or in a shallow bowl. Beat the eggs in a medium bowl. Place the bread crumbs on a plate or in a shallow bowl. Season the flour, eggs, and bread crumbs with salt.
  • Remove the baking sheet from the refrigerator and form the rice into 10 equal-size, egg-shaped balls. Working with one at a time, hold the ball in your palm and make a depression in the center. Place a piece of mozzarella in the depression and re-form the rice around the mozzarella. If the balls aren’t holding together, return them to the refrigerator for 30 minutes more after shaping.
  • Dredge each supplì first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat in bread crumbs. Repeat for a thicker crust, if desired. Set aside.
  • In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350F. Fry the supplì in batches, until deep golden brown, 3 to 4 minutes, turning once to ensure even browning.
  • Drain on paper towels, sprinkle with salt, and serve hot.

Notes

Note: 
Keep the beef broth simmering on the stove so that when you add it to the rice, it doesn’t stop the cooking. For the same reason, use tomato sauce that is warmed on the stove.
Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Kristina Gill is an Italy-based food and travel photographer and the Food and Drinks Editor at Design*Sponge. In addition to her online column, she has produced images for National Geographic Traveler, Need Supply’s Human Being Journal, VSCO, Atlas Quarterly, Australia Gourmet Traveller, Bon Appetit, kinfolk, Airbnb, Lomography, and belle Australia. A native of Nashville, Tennessee, Kristina lives in Rome, with her husband. Tasting Rome, co-authored with Katie Parla, is the first time Kristina has combined her cooking skills with her food and location photography in print to provide readers a 360-degree experience of what it is like to eat like a Roman in Italy’s capital.