Supplì al Pesto Recipe – Italian Pesto Rice Balls

Supplì al Pesto Recipe – Italian Pesto Rice Balls

Crispy on the outside, creamy inside, and bursting with basil aroma, Supplì al Pesto—Italian pesto rice balls—are a sophisticated spin on a beloved Roman street snack. Featured on Global Street Eats with Chef Devan Rajkumar, this Italian street food recipe layers delicate risotto, fragrant pesto, and molten mozzarella in every bite, creating a modern take on one of Italy’s most comforting hand-held treasures.

The Inspiration

In the heart of Rome, supplì are more than just snacks—they’re a symbol of Italian street indulgence. Served in bars, pizzerias, and roadside stands, these deep-fried rice balls have been satisfying cravings for centuries. Traditionally stuffed with mozzarella and ragù, they’re a rustic counterpart to the Sicilian arancini.

For Global Street Eats, Devan Rajkumar gives the classic Roman supplì a Ligurian twist inspired by one of Italy’s brightest sauces—fresh basil pesto. His version combines creamy Parmesan risotto with zesty homemade pesto, wrapping molten mozzarella in a crisp, golden shell. The result is an elevated yet familiar bite: herbaceous, cheesy, and outrageously satisfying.

Supplì embodies Italy’s culinary philosophy—minimal, high-quality ingredients transformed through patience, precision, and love.

Ingredients

For the Pesto:

• 3 cups (720ml) packed fresh basil
• 1/3 cup (80ml) toasted pine nuts
• ¼ cup (60ml) Parmesan cheese, grated
• 1 tbsp (14.8ml) lemon juice plus lemon zest
• 2 cloves garlic, chopped
• ½ tsp (2.5ml) salt
• Black pepper
• ½ cup (120ml) extra-virgin olive oil

For the Risotto:

• 1 tbsp (14.8ml) olive oil
• 1 small onion, diced
• 1 clove garlic, grated
• 1 cup (240ml) Arborio rice
• ½ cup (120ml) white wine
• 2 ½ cups (600ml) hot chicken stock
• ½ cup (120ml) Parmesan cheese, grated fine
• 1 egg
• Salt and pepper

For the Suppli:

• 2 eggs
• 2 oz mozzarella cheese cut into ½ inch cubes
• 1 cup (240ml) all-purpose flour
• Salt
• 1 cup (240ml) breadcrumbs
• Neutral oil for frying, such as vegetable or canola

To Serve:

• Your favorite homemade or store-bought marinara sauce

Method

Make the Pesto:

• Add basil, pine nuts, Parmesan, lemon juice, garlic, salt, and pepper to the bowl of a food processor and process to combine. Drizzle in the olive oil while blending to form the pesto. Adjust seasoning as desired and set aside.

Make the Risotto:

• Add the olive oil to a large, high sided skillet over medium heat. Add the onion and garlic and cook, stirring, until the onion is translucent.
• Add the Arborio rice and stir for 2 minutes, or until the rice is toasted slightly.
• Add the white wine and stir until the liquid is almost all gone.
• Ladle in the hot chicken stock, one ladle at a time, stirring until the liquid has almost all evaporated before adding more. Repeat until all the stock has been added to the rice (this will take a while – risotto requires patience!). Season with salt and pepper to taste and take the risotto off the heat.
• Once the risotto has cooled a little, stir in the pesto. Then beat an egg in a small bowl and stir that into the risotto. Allow the risotto to continue to cool until it reaches room temperature.

Make the Suppli:

• Set up a three-stage breading station: beat the 2 eggs in a shallow bowl or tray. Add the flour and a pinch of salt to a second shallow bowl or tray. Add the breadcrumbs to a third shallow bowl or tray.
• Using your hands and a flat work surface, form 2 tbsp risotto into a ball. Press a cube of mozzarella into the center of the ball and ensure the cheese is fully enclosed. Repeat with remaining risotto and mozzarella.
• Roll the balls in the flour, then the eggs, and then the breadcrumbs to coat.
• Fill a large, heavy bottomed pot with oil and heat on high to 350 F (175 C). Carefully add the suppli to the oil in batches and fry for about 5 minutes, or until the balls have turned golden brown. Transfer to a paper towel lined tray to drain.
• Serve with warm marinara sauce for dipping.

Serving Suggestions

Serve these Supplì al Pesto Recipe immediately while still warm, so the mozzarella remains deliciously melted. Arrange them on a platter with a bowl of marinara or pomodoro sauce in the center for dipping. For a truly Italian street food touch, sprinkle extra Parmesan and a few fresh basil leaves across the platter before serving.

These supplì also make an elegant appetizer for gatherings or parties—portable, golden, and bursting with flavor. Pair with crisp white wine such as Vermentino or a sparkling Prosecco for balance. They can also be made in advance, chilled, and refried briefly for serving later without losing their satisfying crunch.

Final Thoughts

This Supplì al Pesto Recipe from Global Street Eats and Chef Devan Rajkumar brings the best of Italian street food into your kitchen—crispy, cheesy, and infused with fresh basil. It celebrates Italy’s devotion to simple, high-quality ingredients prepared with patience and care.

From the first crunchy bite to the oozing center of mozzarella and pesto risotto, this dish perfectly represents the spirit of Global Street Eats: world flavors, authentic technique, and pure comfort in every mouthful.

Find more recipes from Global Street Eats here!

Follow us on Instagram and YouTube for behind-the-scene footage and exclusive content!