Rice noodles

Ingredients for 4 servings:

• 200 g risotto rice
• 750 ml meat broth
• 1 bag of saffron
• 40 g butter
• 50 g cheese, grated
• 2 small eggs
• 1 small onion(s)
• 100 g pork fillet(s)
• 1 tbsp olive oil
• 100 g peas
• 2 tomatoes, peeled, chunky
• salt and pepper
• 2 tsp tomato paste
• 100 g of cheese (e.g. Emmental)
• 2 tbsp breadcrumbs
• Oil for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

stuffed rice balls

Cook the rice in half of the broth. Dissolve the saffron in the remaining hot broth and add it to the rice. When the rice is cooked, remove the pan from the heat. Stir in the butter and grated cheese. Let the rice cool slightly and stir in an egg. Chop the onion and meat and fry in oil until golden brown. Add the peas and the peeled, diced tomatoes, tomato paste, salt, and pepper. Continue cooking until creamy. Cut the cheese into small cubes. Take a handful of rice, place some of the meat mixture and a cube of cheese in the center. Form an orange-sized ball. Form 7 more small “oranges” in the same way. Crack the egg in a deep plate. Roll the balls first in egg, then in breadcrumbs. Fry in hot olive oil until evenly golden brown on all sides. Tip: For decoration, you can stick a bay leaf inside the orange.