Recipe of Rice and egg croquettes

Instructions

1. In a pot, bring the water to a boil. When it starts to boil, add a little salt and the rice. Cook over medium heat until ready and the water has evaporated. It will be tender and somewhat "sticky" rice.
2. While the rice is cooking, heat a splash of water with the saffron in a small pot. Bring to a boil and turn off the heat. Add the yolks and stir until everything is integrated when the saffron water is cold. Reserve.
3. When the rice is ready, add the mixture of saffron water and yolks. Stir until the rice absorbs the liquid.
4. Add the melted butter and Parmesan cheese. Mix well all the ingredients.
5. Pour the rice into a tray and allow it to cool well.
6. Put the filling in different bowls to have them on hand: the peas, the Bolognese sauce and the diced mozzarella cheese.
7. To make the croquettes it is necessary to spread the rice on your hand in the form of a bowl. In the middle of the palm of your hand put the filling: a little sauce, the peas and the mozzarella. Form the croquette.
8. Pass the croquettes through the beaten egg and then through breadcrumbs and fry in very hot oil. They will be ready to enjoy them!