Time: 3 ore
Difficulty: media

Ingredients for 4 people:
400 g of Carnaroli rice
200 g of fiordilatte mozzarella
1 mango
1 celery coast
1 carrot
2 leaves of cabbage
1 white onion
2 leeks
4 cherry tomatoes
2 dl of sparkling white wine
1 teaspoon of lemon juice
100 g of Parmigiano Reggiano D.O.P. grated
50 g of butter
extra virgin olive oil
fine salt
3 grains of white pepper
2 cloves

Method
Place 4 liters of water in a large pan and add the peeled and split onion, the peeled and washed carrots, the celery cut and cut into pieces, the washed cabbage leaves, the tomatoes washed and divided in half, 1 dl of wine, chicken bones, peppercorns and cloves. Bring to a boil and cook for 2 hours, gradually removing the foam that forms on the surface; at the end of cooking, add salt and filter the broth with a strainer.

Spread the leek, remove the outer leaves and the green part, wash it and cut it in half lengthwise; chop it finely and brown it in a large pan with 3 tablespoons of oil. Add the rice and mix, making it toast for 1-2 minutes; sprinkle with the wine, let it evaporate, then add the broth necessary to cover the rice flush. Bring to a boil, lower the heat and cook for 5 minutes, stirring occasionally and cook until al dente, gradually adding the necessary broth.

Meanwhile peel the mango, cut it in half and deprive it of the central core; cut the pulp into regular cubes and place it in a bowl with ice and lemon juice.
Drain the mozzarella from the preserving liquid, cut it into slices and place them in the mixer; whisk, then add 2 ice cubes and 2-3 tablespoons of oil and continue to blend until a well-assembled mixture.

After cooking the rice, remove it from the heat, add the butter and the Parmesan, mix and let it freeze for 2 minutes. Arrange a high coppapasta in each dish and fill it with the prepared rice; let stand for 1 minute, then place some diced pieces on top of it and the mozzarella foam arranged in quenelle. Complete with some strips of chili pepper, deprived of the seeds, and serve.
The Chef's advice:
to give a stronger flavor to the broth, before adding the onion, peel it, divide it in half and toast it for 5 minutes over a high heat in a non-stick pan without any seasoning, with the cut part placed on the bottom of the pan.