Cheese Stuffed Rice Balls

Bring to a boil a pot of 600 ml water (approximately 2.5 cups) with salt (the brine) and bay leaf. Add the rice and cook at low heat for 20 minutes, stirring frequently. Dissolve the saffron in 2 tablespoons of warm water and stir into the rice with the parmesan. Let cool slightly, then stir in the butter and 1 egg.

For breading, whisk in a deep dish the remaining egg, salt and pepper. Cut the cheese into small cubes.

From the cooled rice, form walnut-sized balls. Make a well in the middle with your finger and fill with cheese cubes. Reform the ball around the cheese. Roll the balls in flour, then in the egg, then in the breadcrumbs.