Radicchio and gorgonzola supplì

Supplì are a Roman specialty, but the radicchio and gorgonzola version is a creative twist that blends the flavors of Northern Italy. Here is the recipe for you.

Ingredients

• 300 g of Arborio or Carnaroli rice
• 80 g of thinly sliced Treviso radicchio
• 100 g of sweet gorgonzola cheese
• 1 shallot
• 1 liter of vegetable broth
• 1/2 glass of dry white wine
• 50 g of butter
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• Flour for breading
• 2 eggs
• Breadcrumbs for breading
• Seed oil for frying

Preparation

1. Start with the preparation of the risotto. Finely chop the shallot and sauté it in a pan with half of the butter until it becomes transparent.
2. Add the rice and let it toast for about a minute, then deglaze with the white wine and let the alcohol evaporate.
3. Add the chopped radicchio and mix well. Continue cooking by adding the vegetable broth one ladle at a time, waiting for the liquid to be absorbed by the rice before adding the next.
4. When the cooking is almost finished, add the gorgonzola cut into small pieces and let it melt, stirring gently. Then, turn off the heat, add the remaining butter and the Parmesan, and stir the risotto to cream it.
5. Let the risotto cool on a tray, preferably in the refrigerator for a few hours.
6. Once cooled, take a portion of risotto and form a ball in your hands.
7. Coat the supplì first in flour, then in beaten egg, and finally in breadcrumbs, making sure they are well breaded.
8. Heat the oil well in a pan or deep fryer and fry the supplì until they turn golden, then drain them and place them on absorbent paper.
9. Serve hot.

Radicchio and gorgonzola supplì combine the sweetness and slight bitterness of the radicchio with the pungent creaminess of the gorgonzola, creating a pleasantly balanced contrast.

Trivia

The original supplì are typically filled with a core of stringy mozzarella that stretches when you break them (hence the name “telephone supplì”), but this version with radicchio and gorgonzola offers a creamy and tasty filling that makes them unique. Their creation is a perfect example of how Italian cuisine is always open to new interpretations of the classics.