Olio Kensington St head chef Lino Sauro shares his recipe for fried rice balls
MAKES 40 PIECES Melt 80g salted butter in a saucepan and add 1kg carnaroli rice. Toast lightly, then add 2 litres vegetable broth and 2 sachets saffron. Stir until soft and broth is absorbed. Allow to cool, then add 150g grated mozzarella cheese, season with salt and pepper, and mix. Dice 200g pecorino cheese and 200g salted butter into cubes. Take a generous dollop of rice in your palm and form into a ball. Fill with a cube of butter and a cube of cheese. Cover with more rice so it’s a round shape and slightly elongated. Mix 300g plain flour with 400g water and a pinch of salt to make a creamy batter. Roll each ball in batter and then in breadcrumbs. Deep fry in hot oil a few at a time until golden, then transfer to paper towel to remove excess oil. Serve with tomato sauce or enjoy plain.