Radicchio and Gorgonzola Supplì

Name: Radicchio and Gorgonzola Supplì
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: Arborio rice 1 ½ cup; Radicchio trevigiano 8.8 oz; Gorgonzola cheese 5.3 oz; Water approximately 4 ¼ cups; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Eggs 4; Breadcrumbs to taste; Peanut seed oil to taste

it br es de fr

319

Calories per serving

Vegetarian

Energy Kcal 319
Carbohydrates g 30.8
of which sugars g 0.8
Protein g 8.8
Fats g 17.9
of which saturated fat g 4.91
Fiber g 1.5
Cholesterol mg 92
Sodium mg 242

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Makes: 10 pieces
Cost: Low
Note + the cooling time of the rice in the refrigerator (at least 1 h)

PRESENTATION

Supplì with radicchio and gorgonzola really brings a bold twist to one of Rome’s favorite snacks. You know, these Italian rice balls are a staple of Lazio’s food scene—seriously everywhere—from bustling street corners to relaxed family gatherings. Traditionally, the classic supplì is filled with gooey mozzarella, creating that stretchy “telefono” cheese pull when you break one open. And listen, in this version, the blend of creamy gorgonzola and slightly bitter radicchio offers something new: a mix that's a bit earthy, a bit sharp, yet still packed with that tender, sticky rice that makes this dish so satisfying. Really, all over Italy, there are unique takes on the supplì recipe. Every region adds its own flair, but nothing says Roman street food like that first crispy, golden bite right out of the fryer. It's pretty simple. Variations like these keep people excited about traditional Italian snacks. While Sicilian arancini might shine in the south, in Rome, fried risotto balls like these are the real stars. This version keeps that “telefono” moment but adds an extra punch with the melted radicchio and gorgonzola inside. Super tasty. These treats are versatile, making them perfect for any occasion—whether at a lively party or a quick lunch. With each bite, you experience the moist rice, melty cheese, and that savory edge from the veggies. And here's the thing: some spots in Lazio swap out fillings with mushrooms or even sausage, but this combo feels both cozy and a little fancy. Anyone who loves Italian appetizers or is curious about local street food will find something special here. Every region may have its arancini variations, but nothing quite matches the way Roman-style cheese-filled rice balls hit all those rich, warm, and cheesy notes. Whether you're a fan of classic or something new, these supplì offer a taste of Rome in every bite. So, so good.

INGREDIENTS

319

Calories per serving

for about 10 supplì: Arborio rice 1 ½ cup (300 g); Radicchio 8.8 oz (250 g) - trevigiano; Gorgonzola cheese 5.3 oz (150 g); Water 4 ¼ cups (1 l) - approximately; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For breading and frying: Eggs 4; Breadcrumbs to taste; Peanut seed oil to taste

Preparation

How to prepare Radicchio and Gorgonzola Supplì

To prepare radicchio and gorgonzola supplì, first remove the base of the radicchio, wash it, and cut it into thin rings 1. Heat a drizzle of oil in a saucepan, add the radicchio 2, and let it wilt over medium heat for a few minutes, then add the rice 3 and toast it for about 2 minutes.

Season with salt 4 and pepper, then pour in about 2 cups of water 5 and cook the rice over medium heat, stirring often and adding more water as it gets absorbed: you'll need about 3 1/2-4 cups of water in total. Once cooked, the rice should be dry 6.

At this point, turn off the heat and add the chopped parsley 7 and gorgonzola 8, mix well to combine everything, and transfer the seasoned rice to a baking dish 9. Cover with cling film and refrigerate for at least an hour.

After this time, the rice will be cold and firm, so you can proceed with the recipe: take about 3.5 oz of rice and shape it into a ball 10, then dip it in the beaten eggs 11 and coat with breadcrumbs 12. Continue this way to form all the supplì.

Heat the seed oil in a saucepan to 340°F (measured with a kitchen thermometer) and fry 1 or 2 supplì at a time 13 until golden brown, then drain on a sheet of absorbent paper 14. Serve your radicchio and gorgonzola supplì hot 15!

Storage

Radicchio and gorgonzola supplì can be stored in the refrigerator for up to 3 days; it is recommended to reheat them in the oven before serving. Alternatively, you can freeze them after breading and fry them directly from frozen.

Tip

To make the risotto even more flavorful, you can deglaze with red wine and add some aromatic herbs. If you prefer baking, you can cook them in a preheated static oven at 355°F for about 45 minutes.

For the translation of some texts, artificial intelligence tools may have been used.