Radicchio supplì are a great solution, especially when we make risotto for lunch and there are leftovers. This way, without waste, we make these radicchio supplì for future use.
Yes, because I usually make them and then freeze them… in this case, I cooked them in the oven, but they can easily be fried.
Radicchio risotto, I’m sure everyone loves it, so imagine how even more delicious the supplì with radicchio can be!!!
Supplì are my weakness. Of course, as a good Abruzzese, I prefer those with saffron typical of my region… they are number one.
If you make any of my recipes, send me the photos, and I’ll post them on my Facebook page with your name.
Approximately 144 Kcal per each supplì
- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12 supplì
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Radicchio Supplì
For the risotto
- 1 1/2 cups parboiled rice
- 1 3/4 cups radicchio
- 1/2 white onion
- 1 bouillon cube
- 3 tbsps white wine
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- to taste pepper
- 1/3 cup grated Parmesan cheese
- 3 1/2 oz mozzarella
- 1/2 cup grated Parmesan cheese
- 1 egg (small)
- seed oil
- 2 cups breadcrumbs
Preparation of Radicchio Supplì
In a pot, put the oil, onion, and radicchio (the latter previously washed) cut or quickly blended with a blender.
Sauté everything until it becomes a cream.
Add the rice, let it season for 2-3 minutes, add the white wine, pepper, and continue to stir, gradually adding the hot broth (prepared separately with the bouillon cube or homemade).
Once cooked, fairly al dente, add the butter, turn off the heat and add the Parmesan.
Transfer the rice to a bowl and stir occasionally to cool it quickly.
Obviously, this is a procedure for when we want to make supplì by making risotto just for them, otherwise, follow the base recipe for risotto and increase the quantities if you want to make supplì afterward.
Once cooled, add the Parmesan for the supplì seasoning and the egg, mix well until the ingredients are well incorporated.
If the mixture is too soft, add more Parmesan.
Next, prepare two plates, one with a little seed oil and the other with breadcrumbs.
Grease your hands with a little of the prepared oil, take a portion of the rice mixture, insert a piece of mozzarella inside, and form the supplì, roll them in breadcrumbs and grease your hands each time you make a supplì, it will help to shape them nicely and prevent the rice from sticking to your hands.
Place the supplì on a tray one by one, then if we intend to cook them the same day, we will put them in the fridge; otherwise, freeze them with the whole tray and once frozen transfer them to a plastic bag to remove the tray.
I cooked them with a drizzle of oil on the base, placed the supplì, then another drizzle of oil, and in a preheated oven at 392°F for about 20 minutes checking the cooking.
Alternatively, they can be fried for a few minutes in sunflower or corn oil and drained on absorbent paper, in both cases consume them hot.
