Summary

Ingredients

• 200 g risotto rice
• 750 ml meat stock
• 1 bag saffron
• 40 g butter
• 50 g cheese, rated
• 2 small egg (s)
• 1 small onion (s)
• 100 g pork fillet (s)
• 1 tablespoon olive oil
• 100 g peas
• 2 tomato (s), peeled.
• salt and pepper
• 2 teaspoons tomato paste
• 100 g cheese in one piece (like Emmentaler)
• 2 tablespoon breadcrumbs
• Oil, for deep-frying

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Instructions

1. Cook the rice with half of the broth. Dissolve the saffron in the rest of the hot broth and add to the rice.
2. When the rice is grainy, remove the pan and stir in the butter and grated cheese. Let the rice cool slightly and stir in an egg.
3. Chop the onion and meat and fry in oil until golden brown. Add the peas and the peeled chopped tomatoes, tomato paste, salt and pepper and let cook until a creamy mixture is formed.
4. Cut the cheese into small cubes.
5. You take a handful of rice, add some of the meat mixture and the cheese cubes in the middle, and form a ball that looks like a small orange. Shape another 7 small oranges in the same way. Beat the egg on a deep plate. Roll the balls first in egg, then in breadcrumbs.
6. Fry them in hot olive oil until they are evenly golden brown on all sides.
7. To decorate, you can stick a bay leaf into the orange.