Step 1

Cook your rice for risotto and add the vegetable stock cube half way.

Step 2

Boil a few eggs for the filling.

Step 3

Once the rice is cooked, remove any extra water and let it cool down.

Step 4

Then transfer in another bowl and mix with the eggs, bread crumbs, tomato paste, parsley, nutmeg, saffron, black pepper, salt.

Step 5

Take some of the mixture and put it in your hand and make a hole in the middle.

Step 6

Fill it with mortadella, mozzarella and boiled egg.

Step 7

Close with the mixture and shape it into a ball.

Step 8

Roll them in breadcrumbs then fry in sunflower oil only a few at a time.

Step 9

Enjoy warm for max satisfaction!