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6 Supplì al telefono arranged on a parchment-lined plate, sprinkled with Parmesan and parsley, a small bowl of tomato sauce

Supplì al Telefono (Roman Mozzarella Rice Balls)

Crispy Roman rice balls filled with melted mozzarella that stretches like a phone line when you break them open. Made with tomato-stained risotto rice, olive oil, garlic, and Parmesan, these Supplì are street food perfection you can recreate at home.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Appetizer, Snack, Street Food
Cuisine: Italian (Roman)
Calories: 220
Ingredients Method Notes

Ingredients
  

For the tomato risotto base
  • 1 cup short-grain risotto rice Arborio or Carnaroli
  • 1 ½ cups tomato puree or crushed tomatoes, blended
  • 3 –4 cups hot broth vegetable or chicken
  • 1 clove garlic whole
  • 2 tbsp olive oil
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper to taste
For filling and coating
  • Fresh mozzarella cut into thick sticks
  • 1 large egg for egg wash
  • 1 –1½ cups fine breadcrumbs
  • Neutral frying oil peanut or vegetable oil

Method
 

Make the tomato risotto
  1. Heat olive oil in a wide pan over medium heat.
  2. Add the whole garlic clove and sauté for about 30 seconds until fragrant.
  3. Pour in the tomato puree and simmer for about 10 minutes. Remove the garlic.
  4. Stir in the rice and toast for 1 minute until glossy.
  5. Add hot broth one ladle at a time, stirring often. Keep cooking until the rice is creamy but not soupy.
  6. Stir in grated Parmesan, season with salt and pepper, and let cool completely in a large bowl.
Shape and fill the Supplì
  1. Once the rice is fully cooled, lightly dampen your hands.
  2. Take a handful of rice and flatten it slightly.
  3. Place a stick of mozzarella in the center, then close the rice around it, forming an oval ball.
  4. Press gently to seal the cheese inside so it doesn’t leak during frying.
Bread the rice balls
  1. Beat the egg in a shallow bowl.
  2. Roll each rice ball in egg wash, letting any excess drip off.
  3. Coat evenly in fine breadcrumbs. Press gently to make sure the crumbs stick.
Fry to perfection
  1. Heat oil in a deep pot or fryer to 350°F (175°C).
  2. Fry a few rice balls at a time, turning occasionally, until golden brown and crisp (about 3–4 minutes).
  3. Remove with a slotted spoon and place on paper towels to drain.
  4. Serve immediately for the best cheese pull.
🔥 Air Fryer Method (Optional)
  1. Preheat air fryer to 400°F (200°C).
  2. Lightly brush or spray each rice ball with oil.
  3. Air fry for 10 minutes, flipping halfway until golden and crisp.
🍽 Oven Method (Optional)
  1. Place breaded balls on a parchment-lined sheet.
  2. Drizzle or brush with olive oil.
  3. Bake at 350°F (175°C) for 20–30 minutes until golden.

Notes

  • Cool the rice completely before shaping — warm rice falls apart.
  • Use cold mozzarella so it melts inside, not out.
  • Don’t overcrowd the fryer; fry in small batches for even browning.
  • Serve hot to enjoy the full “telephone wire” cheese pull effect.
  • For lighter versions, air-fry or bake instead of deep-frying.