SupplìRoman Rice Croquettes
Roman rice croquettes with tomato, beef, Parmesan, and a mozzarella center, breaded and fried until crisp. Supplì fillings and rice bases vary.
Prep
45m
Cook
40m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 350gArborio Rice
- 1lBeef Stock (warm)
- 300gTomato Passata
- 200gGround Beef
- 80gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 30mlExtra Virgin Olive Oil
- 10gFresh Basil (finely chopped)
- 70gParmesan (finely grated)
- 8gSalt
- 3gBlack Pepper (freshly ground)
Filling
- 180gMozzarella Cheese (cut into small cubes)
Coating
- 2pcsEgg (beaten)
- 150gBreadcrumbs
Frying
- 800mlVegetable Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a pot over medium heat, add the onion, and cook until soft. Stir in the garlic and cook briefly.
- 02
Add the ground beef and cook, breaking it up well, until browned and 71°C (160°F).
- 03
Pour in the tomato passata, then add the arborio rice and stir until well coated.
- 04
Add the warm beef stock a little at a time, stirring often, until the rice is tender and thick rather than loose.
- 05
Stir in the fresh basil, Parmesan, salt, and black pepper, then spread the rice mixture on a tray and let it cool completely.
- 06
Scoop up some cooled rice, flatten it in your hand, place a cube of mozzarella cheese in the center, and shape it into an oval croquette.
- 07
Dip each croquette in the eggs, then roll it in the breadcrumbs until evenly covered.
- 08
Heat the vegetable oil to 180°C (356°F), then fry the croquettes in batches until deep golden and crisp.
- 09
Drain briefly and serve hot so the mozzarella cheese stays soft inside.
Ratings & Reviews
Log in to rate and review this recipe.