Gluten-Free Suppli: Fried Risotto Balls with Mahón-Menorca Cheese Recipe

I absolutely adore sharing this recipe with anyone who loves a crunchy, cheesy snack that surprises you with every bite. My Gluten-Free Suppli: Fried Risotto Balls with Mahón-Menorca Cheese Recipe is my personal take on a classic Roman street food that brings together creamy risotto and tangy, melt-in-your-mouth cheese inside a golden, crispy shell. Every time I make these, I’m reminded why this dish is such a crowd-pleaser, perfect for casual gatherings or just treating yourself to something special at home.

Why You’ll Love This Gluten-Free Suppli: Fried Risotto Balls with Mahón-Menorca Cheese Recipe

What excites me the most about this recipe is the incredible flavor profile. The richness of the risotto, slowly simmered with a sparkling beverage and hearty chicken stock, develops a depth that sets the stage for the star—Mahón-Menorca cheese. This semi-cured cheese lends a subtle sharpness and a creamy, gooey texture that oozes beautifully at the center, creating a delightful surprise in every bite. The slight kick from red pepper flakes balances out the richness, making it a perfectly harmonious bite.

Beyond the taste, I find this recipe wonderfully approachable. The ingredients are simple and pantry-friendly, yet the methodical layering of flavors gives it an elegant feel without complicating the process. I love making these for weekend get-togethers or when I want to impress friends without spending hours in the kitchen. Plus, these aren’t just for special occasions—when I’m craving comfort food, I reach for these suppli because they’re satisfying, gluten-free, and offer that perfect crispy-cheesy combo that’s hard to resist.

Ingredients You’ll Need

A dark gray marbled board holds three cheese elements arranged in a row: on the left, a block of yellow cheese with a brown rind; in the middle, a pile of finely shredded light yellow cheese; and on the right, a wedge of pale yellow cheese with a red rind. In front of the wedge are small yellow cheese cubes neatly placed. Behind the cheese, there is a silver box grater standing upright. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are straightforward but play essential roles, from building the creamy risotto base to creating the perfect crispy coating that encases the cheesy center. Each ingredient brings texture, taste, or that vital gluten-free factor into the dish.

Unsalted Butter (4 Tbsp, divided): Adds richness and helps sauté the onions to a sweet translucence.
Onion (1 1/2 cups, chopped): Provides a fragrant, savory base that enhances the risotto.

Garlic (2 cloves, smashed and minced): Infuses a gentle aromatic flavor without overpowering the dish.
Arborio Rice (3/4 cup): The classic risotto rice that delivers creamy texture when cooked properly.
TÖST sparkling beverage or dry cider/champagne (1/2 cup): Adds a subtle acidity and complexity unique to this twist.

Chicken Stock (2 1/2 cups, organic preferred): Slowly absorbed to create the creamy risotto base.
Nom Nom Paleo Magic Mushroom Powder (1 tsp): Adds an umami depth that I find irresistible; alternatively, salt and pepper compliment this well.
Red Pepper Flakes (1/2 tsp): A gentle warmth that doesn’t overshadow other flavors.

Water (1/2 cup): Used to adjust the risotto consistency perfectly.
Mahón-Menorca Semi-Cured Cheese, shredded (1 cup): For mixing into the risotto, bringing creaminess and flavor.
Lemon Juice (1 1/2 tsp): Brightens up the risotto with fresh acidity.

Himalayan Pink Salt (pinch): To taste, for balancing all the flavors.
Mahón-Menorca Semi-Cured Cheese, cubed (2/3 cup): The cheesy surprise inside every suppli ball.
Cassava Flour (1 cup): A gluten-free coating that crisps up beautifully when fried.

Eggs (2, whisked with a splash of water): Acts as a binder for the coating layers.
Gluten-Free Panko (1 cup): Gives an irresistible crunchy exterior.
Palm Oil Shortening (about 6 cups) or neutral high-heat oil: For perfect frying temperature and crispy texture.

Directions

Step 1: Begin by warming your chicken stock over low heat. Keeping it hot will help the risotto cook evenly and achieve the creamy texture I love.

Step 2: In a large saucepan, melt 2 tablespoons of butter over medium-low heat. When it starts to bubble, add the chopped onion and sauté gently until it becomes translucent—this should take about 4 to 5 minutes.

Step 3: Add the minced garlic, stirring continuously for 1 to 2 minutes until fragrant but not browned.

Step 4: Stir in the Arborio rice, making sure each grain is coated with butter, and cook for another 1 to 2 minutes. This step toasts the rice slightly, which helps it absorb liquids better.

Step 5: Pour in the TÖST sparkling beverage (or your choice of champagne or dry white wine) and simmer until the liquid is fully absorbed, stirring gently. I won’t lie—I often pour myself a small glass to enjoy alongside!

Step 6: Gradually add the warmed chicken stock about half a cup at a time, stirring frequently. Wait for the liquid to mostly absorb before adding more, keeping the heat at a low simmer. Halfway through, stir in the Magic Mushroom Powder and red pepper flakes for that incredible umami and mild heat.

Step 7: When you’ve added almost all the stock, pour in 1/2 cup water and continue stirring until fully absorbed, ensuring a creamy risotto consistency.

Step 8: Remove the risotto from heat and stir in the shredded Mahón-Menorca cheese, followed by the lemon juice and a pinch of Himalayan salt. Taste and adjust seasoning as needed.

Step 9: Spread the risotto evenly on a parchment-lined baking sheet and refrigerate for at least 30 to 45 minutes, until it’s cool to the touch and firm enough to shape.

Step 10: While the risotto chills, set up your breading station: bowls with cassava flour, whisked eggs, and gluten-free panko. Heat the frying oil in a deep pan to 330–350°F, monitoring the temperature carefully with a candy thermometer.

Step 11: Once the risotto is chilled, scoop about 1/4 cup into your palm, flatten it, and place two cubes of Mahón-Menorca cheese in the center. Carefully fold the risotto around the cheese, shaping it into an oblong ball. Set aside and repeat until you have 10 to 12 suppli.

Step 12: Coat each suppli ball by rolling it first in cassava flour, then in the egg wash, and finally in the gluten-free panko. Place them on a plate as you go to keep the assembly line moving.

Step 13: Fry the suppli in batches, making sure not to overcrowd the pan. Fry for 4 to 6 minutes until a beautiful golden brown forms on the outside. Remove with a slotted spoon and drain on a paper-towel-lined rack.

Step 14: Serve warm, ideally alongside a fresh marinara sauce for dipping, and watch everyone marvel at those cheesy, crispy little balls of joy.

Servings and Timing

This recipe yields approximately 10 to 12 suppli, perfect for sharing as an appetizer or snack. Preparation time is about 30 minutes, including chopping, sautéing, and risotto cooking. You’ll need 30 to 45 minutes of chilling time for the risotto to set, which is key to shaping successful balls. Frying takes about 15 minutes total, depending on your batch size. Overall, expect around 1 hour and 15 minutes from start to finish, but trust me, every minute is well worth it!

How to Serve This Gluten-Free Suppli: Fried Risotto Balls with Mahón-Menorca Cheese Recipe

This image shows four close-up scenes of cooking risotto in a metal pot on a white marbled surface. The first scene has light yellow broth being poured over a layer of plump, slightly translucent rice mixed with small pieces of cooked onions, with a wooden spoon resting on the rice. The second scene is focused on a metal measuring spoon holding red chili flakes above the creamy, simmering rice. The third scene shows the wooden spoon stirring the thick risotto, with the rice now soft and glossy. The fourth scene has a large pile of finely grated white cheese on top of the creamy rice in the pot. photo taken with an iphone --ar 4:5 --v 7

I love serving these suppli hot and freshly fried to preserve the crisp exterior and gooey cheesy center. They are seriously perfect for a festive appetizer platter at dinner parties or as part of a tapas-style meal with friends. A small bowl of tangy marinara dip alongside really complements the flavors, but I sometimes jazz it up with a roasted red pepper aioli or a fresh basil pesto for an unexpected twist.

Presentation-wise, I like arranging them neatly on a rustic wooden board sprinkled with fresh parsley or microgreens to add a hint of color. Small ramekins for dipping sauces elevate the look and invite everyone to dig in. These are wonderful finger foods, so I often place a few on small plates for guests to enjoy comfortably.

For drinks, I’m a fan of pairing them with sparkling wines or crisp white wines like a Vermentino or Albariño which cut through the richness beautifully. If you prefer cocktails, a light citrus gin fizz or a dry sparkling cider enhances the experience. Non-alcoholic options like a sparkling water with a twist of lemon or a cold brew iced tea are also fantastic during casual family meals or warm-weather gatherings.

Variations

This recipe is wonderfully adaptable. If you’re looking to switch up the cheese, feel free to experiment with other semi-cured or young cheeses that melt well, like aged Manchego or a mild Gruyère. Just be sure they are gluten-free and suit your taste preferences. For a vegan version, I’ve tried using cashew-based cream in the risotto and dairy-free cheese alternatives, though the texture shifts slightly. I recommend adding nutritional yeast or miso paste for that umami boost if you go dairy-free.

If you want to change up the cooking method, baking the suppli after breading is an option that reduces oil use and still offers a crispy exterior, though the texture isn’t quite the same as frying. Air frying can also deliver excellent results with less mess, and I enjoy testing this method when I want a lighter option.

Flavor-wise, subtle additions like sautéed mushrooms or chopped sun-dried tomatoes folded into the risotto add extra layers of interest. You can also infuse the coating with herbs like dried oregano or smoked paprika for a flavor twist. I love playing with these variations to keep the recipe fresh and exciting.

Storage and Reheating

Storing Leftovers

If you’re lucky enough to have leftovers, store the suppli in an airtight container lined with paper towels to absorb any residual moisture. Refrigerate them for up to 2 days. Be sure the suppli have cooled completely before storing to maintain their texture as much as possible.

Freezing

These suppli freeze well, which is a huge help when you want to make a batch ahead of time. After breading but before frying, place them on a baking sheet lined with parchment paper and freeze until firm (a few hours). Then transfer them to a freezer-safe container or bag. Frozen, they keep for up to 2 months. When you’re ready to eat, fry directly from frozen—just add a couple of extra minutes to the frying time to ensure they heat through.

Reheating

To reheat leftovers, I recommend using an oven or air fryer set to 350°F to help bring back the crispness without making them soggy. Avoid microwaving if you want to keep the exterior crunchy, as it tends to soften the coating. Place the suppli on a wire rack over a baking sheet so heat circulates evenly and warm them until heated through and crisped up again—about 10 minutes.

FAQs

Can I use regular flour instead of cassava flour?

You could, but since this recipe is designed to be gluten-free, cassava flour is a fantastic choice because it crisps up nicely and doesn’t absorb as much oil. If gluten isn’t a concern, all-purpose flour will work, but the texture might be slightly different.

What can I substitute for Mahón-Menorca cheese?

Mahón-Menorca has a unique tang and semi-hard texture, but you can substitute it with cheeses like aged Manchego, Fontina, or a sharp Provolone for a similar melting quality. Just make sure the cheese melts well to get that gooey center.

Can I prepare the risotto ahead of time?

Absolutely! Making the risotto a few hours or even the day before is ideal because it needs to be chilled before shaping. This makes forming the suppli easier and gives the flavors time to meld.

Is palm oil shortening necessary for frying?

Not necessarily. I use palm oil shortening because of its high smoke point and neutral flavor, but other neutral high-heat oils like sunflower, canola, or refined peanut oil work just fine. Just keep an eye on the temperature to avoid burning.

How do I know when the suppli are cooked through?

They should be a beautiful golden brown and float to the surface when done, typically after about 4 to 6 minutes of frying at 330–350°F. The interior should be hot, and the cheese center nicely melted. Using a candy thermometer to maintain oil temperature helps avoid under- or over-cooking.

Conclusion

I genuinely hope you give this Gluten-Free Suppli: Fried Risotto Balls with Mahón-Menorca Cheese Recipe a try because it’s such a rewarding dish packed with flavor and texture. Every time I make it, I’m reminded how comfort food can be elevated simply by using great ingredients and some care in the process. Whether you’re serving it at a lively dinner party or keeping it cozy for yourself, these suppli always bring smiles and happy taste buds around the table.