Sweet rice croquette

300 gr rice
15 gr brewer's yeast
Milk
Cinnamon powder
Honey
Oil (to fry)
Salt
Lemon

Boil rice in 1 liter of milk and 1/2 liter of water, add some salt. Simmer until the liquid is completely absorbed and dust with a pinch of cinnamon powder and a bit of grated lemon peel; add the brewer’s yeast dissolved into 2 spoonful of lukewarm milk. Cover the mixture and leaven for one hour. Shape many 4 cm-long croquettes and fry into hot oil. Strain as they get gilded, arrange on a plate, spread with honey and serve.

Risotto with vegetable

300 gr rice
600 gr peas
50 gr grated pecorino cheese
2 artichokes
Onion
30 gr butter
Olive oil, 2 spoonful
Salt and pepper
Tomato puree

Clean the artichokes, remove the thorns and the hard leaves, cut into slices and leave into some water with lemon juice for half an hour. Wither the onion in a saucepan with oil and butter, add artichokes without water. Simmer for some minutes, add peas, salt, pepper and tomato puree diluted with some water, add hot water in case of need.
Boil rice with plenty of salted water; strain, dress with the stewed vegetables and grated pecorino cheese, serve.