A drink with friends?
Bubbles and mini rice balls with cheese and pepper …
it’s an idea of chef Richard Zanni cooking school “Coquis” in Rome.

And now …LIGHT THE  FIRES!

INGREDIENTS FOR 35 TO ARANCINI 30g each:

-250g Carnaroli rice

-500g of vegetable broth

- 30g of chopped onion

-50g of grated pecorino romano

- 15g extra virgin olive oil

- A diced mozzarella

- Salt and pepper to taste

For the breading:

-100g of flour

3 eggs

- Pancarrè sifted

-Peanut oil for frying

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

In a pan put the oil and when it will be hot  the rice,
add the onion and lightlymake the rice tosted,
begin to add the hot broth and pepper and cook.
Stir in the cheese and adjust salt.
Moisten your hands, form balls of about 30g one and insert a cube of mozzarella in the middle.
Dip the rice balls in flour, then egg and then in bread crumbs (white bread deprived of frame and cutter in the past).
Fry in peanut oil at 170 degrees until golden brown.

Et voila!