Name: Supplì al telefono with meat ragù
Prep time: 45 min
Cook time: 90 min
Total time: 225 min
Yield: 12 supplì (6 portions per batch)
Cuisine: Italian
Ingredients: 250 g Arborio rice; 250 g Minced beef; 250 g Tomato passata; 50 g Onion (peeled weight, finely chopped); 30 g Celery (trimmed, finely chopped); 40 g Carrot (peeled, finely chopped); 20 g Extra virgin olive oil; 15 g Butter; 60 ml Dry white wine; 600 ml Prepared meat broth (100 ml for ragù; up to 500 ml for rice); 100 ml Water (reserve only if rice needs more liquid); 25 g Parmigiano Reggiano (finely grated); 2 pieces Medium eggs (one in cooled rice, one for coating); 120 g Drained mozzarella (twelve 10 g sticks); 150 g Fine dry breadcrumbs (for coating; discard excess); 3 g Fine salt (reduce if broth is salty); 0.3 g Ground black pepper; 1,000 ml Peanut oil for frying (pan load, not all absorbed)

Cook the rice until dry enough to hold its shape, then cool it promptly before adding the egg and shaping.

Make ahead Cool cooked rice quickly in a shallow layer and refrigerate within one hour. Prepare and fry these supplì on the same day.

By Italia Magnifica · Updated October 2026

Prep: 45 min
Cook: 1 hr 30 min
Rest: 1 hr 30 min
Yield: 12 supplì (6 portions per batch)
Difficulty: Medium

Supplì al telefono with meat ragù

Prep 45 min · Cook 1 hr 30 min · Rest 1 hr 30 min · Yield 12 supplì (6 portions per batch) · Difficulty Medium

Ingredients

Skip to the method

12 supplì (6 portions per batch)

250 g9 oz
Arborio rice
250 g9 oz
Minced beef
250 g9 oz
Tomato passata
50 g1¾ oz
Onionpeeled weight, finely choppedpeeled weight, finely chopped
30 g1 oz
Celerytrimmed, finely choppedtrimmed, finely chopped
40 g1½ oz
Carrotpeeled, finely choppedpeeled, finely chopped
20 g¾ oz
Extra virgin olive oil
15 g½ oz
Butter
60 ml¼ cup
Dry white wine
600 ml2½ cups
Prepared meat broth100 ml for ragù; up to 500 ml for rice½ cup for ragù; up to 2 cups for rice
100 ml½ cup
Waterreserve only if rice needs more liquidreserve only if rice needs more liquid
25 g1 oz
Parmigiano Reggianofinely gratedfinely grated
2 pieces2 pieces
Medium eggsone in cooled rice, one for coatingone in cooled rice, one for coating
120 g4 oz
Drained mozzarellatwelve 10 g stickstwelve ¼ oz sticks
150 g1¾ cups
Fine dry breadcrumbsfor coating; discard excessfor coating; discard excess
3 g½ tsp
Fine saltreduce if broth is saltyreduce if broth is salty
0.3 g¼ tsp
Ground black pepper
1,000 ml4¼ cups
Peanut oil for fryingpan load, not all absorbedpan load, not all absorbed

Equipment

Wide saucepan for ragù and saucepan for rice
Shallow metal tray and scales
Tall heavy pan, frying thermometer and slotted spoon

Method

Warm the olive oil and butter in a wide saucepan. Add onion, celery and carrot; soften over medium-low heat for 8 minutes. Add the beef, break it up and brown for 5 minutes.Warm the olive oil and butter in a wide saucepan. Add onion, celery and carrot; soften over medium-low heat for 8 minutes. Add the beef, break it up and brown for 5 minutes.
Add wine and let it reduce. Stir in the passata, 100 ml broth, salt and pepper. Simmer gently for 30–35 minutes, stirring, until the meat is cooked and the sauce thick, with no watery pool.Add wine and let it reduce. Stir in the passata, ½ cup broth, salt and pepper. Simmer gently for 30–35 minutes, stirring, until the meat is cooked and the sauce thick, with no watery pool.
Cook the rice in a separate saucepan, adding the remaining hot broth a little at a time and stirring frequently, about 18–20 minutes. Use the reserved water only if needed. The grains should be cooked with slight resistance and no free liquid left. Fold in the ragù and grated cheese.Cook the rice in a separate saucepan, adding the remaining hot broth a little at a time and stirring frequently, about 18–20 minutes. Use the reserved water only if needed. The grains should be cooked with slight resistance and no free liquid left. Fold in the ragù and grated cheese.
Spread the rice in a thin layer on a shallow metal tray. Cool it quickly and put it in the fridge within one hour; keep chilled until cold and firm. Keep the tray refrigerated until the rice is fully cold and firm enough to shape; do not leave it at room temperature to firm up.Spread the rice in a thin layer on a shallow metal tray. Cool it quickly and put it in the fridge within one hour; keep chilled until cold and firm. Keep the tray refrigerated until the rice is fully cold and firm enough to shape; do not leave it at room temperature to firm up.
Mix one beaten egg into the cold rice. Divide into twelve equal portions. With damp hands, flatten each portion, place one 10 g mozzarella stick in the centre and close the rice completely around it. Shape an oval about 7 cm long, keeping all pieces similar in size.Mix one beaten egg into the cold rice. Divide into twelve equal portions. With damp hands, flatten each portion, place one ¼ oz mozzarella stick in the centre and close the rice completely around it. Shape an oval about 2¾ in long, keeping all pieces similar in size.
Beat the second egg in a shallow bowl. Coat each supplì with egg and breadcrumbs, pressing to cover the ends and seams. Heat the frying oil in a tall pan, no more than half full, to 175–180°C.Beat the second egg in a shallow bowl. Coat each supplì with egg and breadcrumbs, pressing to cover the ends and seams. Heat the frying oil in a tall pan, no more than half full, to 350–360°F.
Fry three at a time, turning gently, for about 4–5 minutes until golden and piping hot through the centre. Keep the oil temperature steady between batches. Drain on kitchen paper and serve hot; cut a first piece open to check that its centre is hot and the mozzarella has melted.Fry three at a time, turning gently, for about 4–5 minutes until golden and piping hot through the centre. Keep the oil temperature steady between batches. Drain on kitchen paper and serve hot; cut a first piece open to check that its centre is hot and the mozzarella has melted.