Cook the rice and saffron in lightly-salted water until soft and yellow. Add a blob of olive oil to stop the rice sticking. Drain.
Add the cheese and season with freshly ground black pepper. Mix well. Cool.
Beat the eggs with a little salt and pepper.
Now to roll the balls. Wet your hand and spread some rice mixture, about one inch in thickness, on your palm. Add a dollop of the sauce into the middle of the mixture and close the rice into a little ball about the size of a small orange. Close your hand to make a ball, ensuring the filling is completely enclosed by the rice. Squeeze it a little so that the contents are securely enclosed.
When you’ve rolled up all the mixture into little balls, roll them one at a time in the beaten egg
Then drop them into a bowl of breadcrumbs.
Heat the oil and deep fry the balls until golden brown. Remove the balls and put them on a paper towel to get rid of any excess oil.
Place in a hot oven for 5 minutes to brown them further and to make sure the filling is melted.
Serve while hot and crunchy!
You can use a plastic bag for the breadcrumbs, drop in a ball at a time and shake the bag.
For cheese, use canestrato fresco or mozarella, but any Italian cheese you have on hand will do