The vegetable option uses a variety of summer vegetables, simmered with seasonings and plenty of butter and olive oil. You can vary the types of vegetables used, or can opt to showcase just one vegetable – mushrooms would be an excellent choice.
The type of pan you use is important here. It should be heavy, to ensure the bomba di riso cooks evenly and the rice forms a good crust. It should also be as non-stick as possible. Adriana used an ancient copper pan lined with tin, but a modern alternative can be substituted. Whatever kind of pan you choose, make sure the coating of of olive oil and breadcrumbs inside the pan is very thick – there are very few things that are more depressing than spending hours crafting each flavourful component, then having your bomba stick.
Lastly – and importantly for a dish with lengthy prep time – your bomba di riso can be made ahead. In fact, it benefits from the cooling and reheating process, the flavours becoming more concentrated and the rice becoming more solid.
A dish to bring people together, all filled with delighted expectation of your bomba – whichever version you choose.