I first made these risotto balls, also called Supplì di Riso, almost four years ago for my dear friend Adele. They were inspired by her amazing homemade version, but with a tasty Cypriot twist! These little balls are crispy on the outside, creamy in the middle, and filled with gooey cheese. The best part? You don’t have to deep fry them you can bake them in the oven instead. It’s a little lighter, and just as delicious!
If you’ve never made risotto before, don’t worry! It just takes some patience and stirring, but the results are worth it. These baked risotto balls are perfect for parties, snacks, or even dinner. Kids love them, and adults sneak seconds! Let’s get started.
Method
Make the Risotto
To begin, melt the unsalted butter in a large pan over medium heat. Once it melts, add a few sprigs of fresh thyme and pour in the arborio rice. Gently stir everything so the rice gets coated in the butter. Add a small pinch of salt and black pepper. Now, slowly pour in about a quarter of the chicken stock. Stir often so the rice doesn’t stick to the pan. Once most of the liquid is soaked up by the rice, pour in the next quarter of the stock and keep stirring. Continue this step, adding the rest of the stock little by little, over the course of 20 minutes. When the rice becomes soft and creamy, pour it into a deep dish or tray and let it cool completely before moving to the next step.
Cook the Beef
While the risotto cools, start cooking the meat filling. Heat the olive oil in a different pan over medium heat. Add the finely chopped onion and cook it for about 10 minutes until it looks soft and see-through. Then add the ground beef and break it into small pieces with your spoon or spatula. Let it cook for about 5 more minutes until it’s browned. Next, sprinkle in the cinnamon, 1 teaspoon of dried mint, and a good pinch of salt and pepper. Stir it well so the spices mix with the beef. Remove the pan from the heat and allow the mixture to cool down fully.
Mix Everything Together
Once both the risotto and the beef mixture have cooled, it’s time to combine them. Pour the beef mixture into the cooled risotto and stir gently. Add the ricotta or mascarpone, the finely grated halloumi, and the remaining 1 teaspoon of dried mint. Mix everything slowly and gently so the mixture stays creamy but holds its shape. Once it’s all combined, cover the dish with a lid or plastic wrap and place it in the fridge for at least one hour. This step helps the mixture firm up, making it easier to shape later.
Shape the Balls
When the mixture has chilled and is easy to handle, take about a tablespoon-sized scoop roughly the size of a ping-pong ball. Flatten the rice mixture slightly in your hand, then place a cube of mozzarella in the center. Carefully close the mixture around the cheese and roll it gently into a smooth, round ball. Make sure the mozzarella is tucked in well so it doesn’t leak out while baking. Repeat this step until you’ve used all the mixture.
Coat the Balls
To get the crispy coating, you’ll need three bowls or plates one for flour, one for the beaten egg, and one for breadcrumbs. First, roll each risotto ball in the flour, shaking off any extra. Then dip it into the whisked egg, letting any excess drip off. Finally, roll it in breadcrumbs until it’s fully covered. Place the coated balls on a baking tray lined with parchment paper. Repeat for all the balls.
Bake
Now it’s time to bake! Preheat your oven to 400°F (200°C). Once the oven is hot, place the tray of risotto balls inside and bake for about 25 minutes. You’ll know they’re ready when they turn golden brown and feel crispy on the outside. Remove them from the oven and let them cool for a minute or two before serving.
Necessary Tools
- 2 large pans
- Wooden spoon
- Deep dish for cooling
- Mixing bowls
- Cheese grater
- Baking tray
- Parchment paper
- Oven
Baked Risotto Balls Recipe (Supplì di Riso)
Cuisine: ItalianDifficulty: Easy24
servings2
hours25
minutes2
hours25
minutesIngredients
30g unsalted butter
A few sprigs of fresh thyme
250g arborio rice
800ml chicken stock
2 tbsp olive oil
1 brown onion, finely chopped
250g ground beef
½ tsp ground cinnamon
2 tsp dried mint
½ tsp salt
½ tsp black pepper
50g finely grated halloumi (hellim)
250g ricotta or mascarpone
150g mozzarella cheese, cut into 24 cubes
1 large egg
100g plain flour
100g breadcrumbs
Directions
- Make the Risotto
Melt the butter in a large pan over medium heat. Add the thyme and arborio rice. Stir gently. Add a little salt and pepper. Slowly pour in about ¼ of the chicken stock. Stir often. When the liquid is mostly gone, add more stock. Keep doing this until all the stock is used and the rice is soft. This will take about 20 minutes. Pour the risotto into a dish and let it cool. - Cook the Beef
In another pan, heat the olive oil. Add the chopped onion and cook for 10 minutes until soft. Add the ground beef and break it up as it cooks. After about 5 minutes, add cinnamon, 1 tsp mint, and a bit of salt and pepper. Stir well. Remove from heat and let it cool. - Mix Everything Together
Add the cooked beef to the cooled risotto. Stir in the ricotta or mascarpone, grated halloumi, and the rest of the dried mint. Mix it all together gently. Cover and put it in the fridge for at least 1 hour so it’s easier to roll. - Shape the Balls
Take some of the rice mixture (about the size of a ping-pong ball), flatten it a bit, and place a cube of mozzarella in the center. Close it up and roll into a smooth ball. - Coat the Balls
Roll each ball in flour, then dip it in the egg, then roll in breadcrumbs. Place the balls on a baking tray lined with parchment paper. - Bake
Bake at 400°F (200°C) for 25 minutes or until golden and crispy.
Notes
- Let the risotto and beef cool completely before mixing warm rice can get too sticky.
- Make sure the mozzarella cubes are dry so they don’t leak while baking.
- Chill the mixture before shaping. It helps the balls stay together.
- Don’t skip the breadcrumbs! They help give a crispy crust in the oven.
Serving Suggestions
- Serve hot with a side of warm tomato sauce.
- Try with a fresh salad or some roasted veggies.
- They’re great in lunchboxes or as party snacks!
Fun Fact
“Supplì” comes from an old French word meaning “surprise.” That’s because the melted cheese inside is a delicious surprise in the middle!
Conclusion
Baking risotto balls is a fun and tasty way to use leftover risotto or try something new. They’re crispy, cheesy, and full of flavor. With a little patience and some easy steps, you’ll have a snack or meal everyone loves. I hope you enjoy these baked Supplì di Riso as much as I do!
