Ingredients (about 32 portions)

  • 16 pistils (48 stigmas) of saffron
  • 30 g of butter
  • 15 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 250 ml white wine
  • 210 g arborio or carnaroli rice
  • 1 liter of chicken or vegetable stock
  • 80 g freshly grated Parmesan cheese or more, to taste
  • Saffron salt, ground pepper to taste
  • Mini bocconcini or piece of mozzarella
  • 3 eggs
  • Flour for coating
  • Breadcrumbs for coating


  • 24 hours in advance. 
    • Grind your saffron with a little salt, in a mortar. 
    • Infuse in a little warm broth and let rest in the fridge covered overnight.

Prepare the rice

  • In a heavy saucepan, melt the butter and oil over medium heat. Sweat the garlic and onion without browning.
  • Add the rice and cook, stirring, until it is well coated.
  • Add white wine and allow to evaporate until almost dry.
  • Add about 200 ml of broth at a time until it is absorbed. Stir regularly.
  • Add saffron infusion with the last portion of broth.
  • Complete with the Parmesan cheese.
  • Remove from heat and place on a baking sheet. 
  • Let cool completely before making the meatballs.
  • Adjust with saffron salt and ground pepper to taste.

Prepare the rice balls

  • Wet your hands.
  • Make small rice balls.
  • Roll in alternating order, flour, eggs, breadcrumbs.
  • Insert cheese in the center.
  • Heat oven to 190ºC (375ºF) 
  • Place on a baking sheet. Bake for about 25-30 minutes, until golden brown.
  • Serve with or without tomato sauce.
  • Can be frozen before baking. Remove directly from the freezer for baking.