INGREDIENTS FOR 4 PEOPLE :
arancini 250g Carnaroli rice 300g fresh green beans 1 shallot 1 liter vegetable broth 3 eggs Breadcrumbs GF(gluten free) QB for breading Rice flour QB for breading Parmigiano Reggiano, salt, pepper, butter, white wine to taste Peanut oil for frying 2lt Mousse 240gr Goat goat cheese 1.2 dl of fresh cream Curry powder salt COOKING TOOLS :
PREPARATION :
Clean the green beans by cutting off the ends, then cut them into small pieces. Also cut the shallot into pieces, put both in a pan, quickly sauté with a drizzle of oil then add 2 ladles of broth and leave to go over high heat until the broth dries up. Once dried, remove from pan and set aside.
PREPARE THE RISOTTO:
toast the rice for a couple of minutes without adding any fat, deglaze with the white wine and then add two ladles of vegetable stock and cook as normal, adding the stock as it dries.
Halfway through cooking, add the green beans and the shallots you had aside and finish cooking the rice. When it is ready, away from the heat, stir in a knob of butter, butter and grated Parmesan. Leave to cool and then add a beaten egg.
WHILE THE RICE IS COOKING, PREPARE THE MOUSSE:
Whisk the egg whites until stiff, work the goat cheese with 2 tablespoons of curry and a pinch of salt. Combine everything and mix well. Then cover and refrigerate. 
At this point, prepare the arancini: moisten your hands and form many balls the size of a little more than a walnut, then roll them in order in the rice flour, in the beaten egg yolks and finally in the breadcrumbs. Fry the arancini for 4-5 minutes in plenty of oil and then drain them on absorbent paper. Serve the arancini with the cold mousse! 
Enjoy your meal!
