Radicchio Supplì: the creamiest, most irresistible anti-waste recipe.
Radicchio supplì are one of those clever and delicious ideas born almost by chance, perhaps when you make a good radicchio risotto for lunch and have a little left over.
Instead of leaving it in the fridge with no true destiny, we transform it into something even better: crisp on the outside, soft and flavorful inside.
A perfect anti-waste recipe that smells like home and creativity.
These supplì are ideal to prepare in advance and freeze, so you’ll always have them ready for an aperitif, a quick dinner or a home buffet.
In this version I baked them in the oven to obtain a lighter crispness, but if you prefer you can certainly fry them: the result will be even more indulgent and gooey.
Radicchio risotto is a great classic that pleases everyone, thanks to its slightly bitter flavor and the creaminess that wins you over.
Imagine then how delicious the supplì prepared with this risotto would be… an explosion of flavor, perfect for those who love strong tastes and recipes that combine tradition and originality.
I admit, supplì are my weak spot: as a true Abruzzese, in my heart the saffron ones typical of my area remain number one, with that golden color that tastes of home and memories.
But these radicchio supplì defend themselves very well and have their own character: elegant, tasty, perfect to amaze without complicating life.
If you’re looking for a simple, seasonal recipe that makes the most of your leftover risotto, these supplì are the ideal solution.
Crispy, aromatic, versatile: a treat that never gets old.
Approx. 144 kcal per supplì
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 supplì
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make Radicchio Supplì
For the risotto
- 3/4 cup parboiled rice
- 2 oz radicchio
- 1/2 white onion
- 1 bouillon cube
- 3 tbsp white wine
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- to taste black pepper
- 1/3 cup grated Parmesan cheese
- 3.5 oz mozzarella
- 2/3 cup grated Parmesan cheese
- 1 egg (small)
- vegetable oil
- 1 1/3 cup breadcrumbs
Preparation of Radicchio Supplì
Put the oil, onion and radicchio (the radicchio previously washed) in a pot, either chopped or quickly blended with a blender.
Sauté everything until it becomes a sort of creamy base.
Add the rice, let it toast for 2-3 minutes, pour in the white wine, add the pepper and continue stirring, adding the hot broth little by little (prepared separately with the bouillon cube or homemade).
When the rice is cooked but still fairly al dente, add the butter, turn off the heat and stir in the Parmesan.
Transfer the rice to a bowl and stir it occasionally so it cools down quickly.
Of course, this is the procedure if you want to make the supplì by preparing the risotto specifically for them; otherwise, follow the basic risotto recipe and increase the quantities if you plan to make supplì afterwards.
Once cooled, add the Parmesan for the supplì filling and the egg, mixing well until the ingredients are well combined.
If the mixture is too soft, add more Parmesan.
Next prepare two plates: one with a little vegetable oil and the other with the breadcrumbs.
Grease your hands with a little of the oil, take a portion of the rice mixture, insert a small piece of mozzarella inside and shape the supplì; roll them in the breadcrumbs and grease your hands each time you shape a supplì — this helps give them a nice shape and prevents the rice from sticking to your hands.
Place the supplì on a tray as you go; if you plan to cook them the same day, keep them in the fridge, otherwise freeze them on the tray and once frozen transfer them to a plastic bag so you can discard the tray.
I baked them with a drizzle of oil on the base, placed the supplì, added another drizzle of oil on top and baked in a preheated oven at 392°F for about 20 minutes, checking for doneness.
Alternatively, you can fry them for a few minutes in sunflower or corn oil and drain them on paper towels; in both cases serve them hot.
