Suppli Recipe

Heat a medium skillet over medium-low heat and add 2 tablespoons olive oil. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are very soft and starting to caramelize, about 20–25 minutes.

When onions are soft and golden, add 1 tablespoon sugar and 1 tablespoon balsamic vinegar. Stir and cook another 3–5 minutes until jammy. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and let cool completely.

Rinse the Arborio rice briefly under cold water until water runs mostly clear. Drain well.

In a heavy saucepan over medium heat, melt 2 tablespoons butter. Add the rice and toast, stirring, for 1–2 minutes until edges become translucent.

Pour in 1 cup white wine and cook, stirring, until wine is mostly absorbed. Begin adding hot stock, 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more. Continue until rice is tender but still slightly al dente and mixture is thick and creamy, about 18–22 minutes total. You may not need all 5 cups — stop when rice is creamy and slightly sticky.

Remove pan from heat. Stir in 3 tablespoons grated Pecorino Romano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 beaten egg to help bind (reserve the second egg for breading). Mix thoroughly to combine. Spread the risotto on a shallow tray or sheet pan to cool quickly to room temperature, about 20–30 minutes. Chilling briefly in the refrigerator for 20 minutes will make forming easier.

Prepare the mozzarella cubes and have the extra 2 tablespoons grated Pecorino available. Combine a little of the cooled onion jam with a pinch of pecorino to spoon into the center of each ball along with the mozzarella.

Set up an assembly station with the cooled risotto, onion jam, mozzarella cubes, flour, beaten egg mixed with 1/2 cup cold water (to make an egg wash), and breadcrumbs in separate bowls.

With slightly wet or oiled hands, take about 2–3 tablespoons of cooled risotto and flatten it into your palm to form a small cup. Place about 1 teaspoon of onion jam and one mozzarella cube in the center, sprinkle a little pecorino if desired, then enclose the rice around the filling, shaping into an oval or ball about 2–3 inches long. Make sure seams are sealed so cheese won’t leak during frying. Repeat until all risotto is used (should yield about 8–10 supplì).

Place formed supplì on a tray and chill for at least 15 minutes to firm up (you can chill up to several hours). This helps maintain shape while breading and frying.

When ready to fry, heat about 1 liter of vegetable oil in a deep pot to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30–40 seconds.

Dredge each chilled supplì lightly in flour, shaking off excess. Dip into the egg wash (beaten egg + 1/2 cup cold water) and then roll in breadcrumbs to coat evenly. For a thicker crust, double-dip (egg wash + breadcrumbs again).

Fry supplì in batches, careful not to overcrowd, until golden brown and crisp, about 3–4 minutes per batch. Turn gently to brown evenly. The internal temperature should be hot and the mozzarella melted. Remove with a slotted spoon and drain on a wire rack or paper towels.

While still hot, sprinkle with additional grated Pecorino and chopped parsley. Serve immediately with lemon wedges on the side if desired.

If making ahead, reheat in a 375°F (190°C) oven on a wire rack for 8–10 minutes to re-crisp before serving.