Fried Risotto Balls

Place the bay leaf in a pot with around 600 ml salt water and bring to the boil. Add the rice and cook on a low heat for around 20 min, stirring frequently. Drain and return to the pot.

Mix the saffron in 2 tbsp warm water and stir into the rice along with the Parmesan. Leave to cool and then stir in the Nuttelex and 1 egg.

Beat the remaining eggs in a deep dish and season with salt and ground black pepper.

Shape the rice into walnut-sized balls. Poke a hole in each one and insert a piece of cheese. Close the hole and roll the balls in flour, then drag through the egg and finally roll in the breadcrumbs.