Stuffed Rice Balls

Bring 600 ml (about 2 1/2 cups) of salted water to a boil. Add bay leaf and rice. Simmer, stirring frequently until the rice is cooked, about 20 minutes. Bloom the saffron in 2 tablespoons warm water. Stir in bloomed saffron water and dissolve and Parmesan into the rice. Let cool slightly, then stir in the butter and 1 egg. Season with salt and pepper. 

For breading, whisk 2 eggs in a deep dish or similar container and season with salt and pepper. Place flour in another dish and breadcrumbs in another dish. Cut the cheese into small cubes.

Portion cooled rice into walnut-sized balls. Press a cheese cube into the center of each rice ball, reforming the ball as necessary. Roll rice balls in flour until coated, then through eggs, and finally, coat with breadcrumbs.