Arancini-Style Rice Balls (Supplì Sammarinesi)

Name: Arancini-Style Rice Balls (Supplì Sammarinesi)
Yield: 3
Cuisine: San Marino
Ingredients: Cooked risotto rice, cooled — 400 g (2 cups); Grated Parmesan — 100 g (1 cup); Eggs — 2; Mozzarella, cut into small cubes — 100 g (3.5 oz); Breadcrumbs — 100 g (1 cup); Oil for deep frying; Salt and black pepper, — to taste

The Quirky Foodster Team

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Servings

Ingredients

Cooked risotto rice, cooled — 400 g (2 cups)
Grated Parmesan — 100 g (1 cup)
Eggs — 2
Mozzarella, cut into small cubes — 100 g (3.5 oz)
Breadcrumbs — 100 g (1 cup)
Oil for deep frying
Salt and black pepper, — to taste

Method

Combine the cooled risotto rice with the Parmesan and one beaten egg; season with salt and pepper.
Take a portion of the rice mixture and flatten it in your palm.
Place a cube of mozzarella in the centre and mould the rice around it to fully enclose the cheese, forming a ball.
Repeat with the remaining rice and cheese.
Beat the remaining egg in a shallow bowl and place the breadcrumbs in another.
Dip each rice ball in the egg, then coat thoroughly in breadcrumbs.
Heat oil to 180°C (350°F) in a deep pan.
Fry the rice balls in batches for 4-5 minutes until deeply golden and crisp.
Drain on paper towels and serve hot.

Introduction: Crisp fried rice balls with a molten cheese centre, a popular fried snack found at street stalls.

Cultural Background: Fried rice balls, shared across much of Italy under various names, are a well-loved street food in San Marino, their crisp exterior giving way to a warm, cheesy centre.

Tips: Use rice that has cooled and firmed up, as warm rice is too soft to shape properly. Make sure the cheese is fully enclosed to prevent it leaking out during frying.

Variations: Add a little cooked ham or ragù to the rice mixture for a heartier version; use a mix of cheeses inside for extra richness.

Storage: Store cooked rice balls in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a hot oven or air fryer for 8-10 minutes to restore crispness; avoid microwaving as it makes them soggy.

Nutrition: Approx. 320 kcal, 13 g protein, 36 g carbohydrate, 14 g fat per serving (2 balls).

FAQs:

Q: What rice works best for this recipe?

A: Leftover risotto rice, particularly arborio or carnaroli, gives the best sticky texture for shaping.

Q: Can these be baked instead of fried?

A: Yes, bake at 200°C (400°F) for about 20 minutes, turning halfway, though the texture will be less crisp than deep-fried.