Name: Supplì Classici – Rice Croquette
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 10 portions
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 3 ounces pork sausage; 0.5 yellow onion; 3 ounces chicken livers; 1 cup Arborio rice; 0.5 cup white wine; 2 cups beef broth; 1 cup tomato sauce; 3 fresh basil leaves; 0.667 cup Pecorino Romano; 1 tbsp unsalted butter; sea salt and pepper; 1 cup all-purpose flour; 2 eggas; 1 cup bread crumbs; 3 ounces mozzarella; neutral oil

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Supplì Classici – Rice Croquette

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Chill the Risotto Completely 🧊
Refrigerate your finished risotto for at least 4 hours or overnight before forming croquettes—this prevents them from falling apart during frying and creates a perfectly crispy exterior.
Toast Your Bread Crumbs 🍞
Lightly toast your bread crumbs in a dry pan before breading to enhance their color, texture, and prevent excessive oil absorption during frying, resulting in a crunchier crust.
The Mozzarella Pocket Trick 🧀
Cut your mozzarella into small cubes and freeze them for 30 minutes before placing in the center of each croquette—this ensures the cheese stays creamy inside without leaking out during frying.
Control Your Oil Temperature 🌡️
Maintain oil temperature between 350-360°F using a thermometer; too cool and the croquette absorbs excess oil, too hot and it browns before the interior heats through.
Double Coat for Extra Crunch ✨
After your standard egg and bread crumb coating, dip the croquette back into egg wash and bread crumbs a second time, then refrigerate for 15 minutes before frying for an exceptionally crispy, golden shell.