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1
bring the stock to the boil in a medium pan, then tip in the rice, salt and saffron. Bring back up to the boil, then turn down the heat and simmer on a medium heat until the stock has been absorbed. Stir in the grated parmesan and season to taste, then leave to cool completely, preferably in the fridge - you can spread it out on a tray to hasten this if necessary.
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2
Stir the mozzarella into the cool rice and check the seasoning. Roll a tablespoonful between wet palms to form a ball of your chosen size. Poke a hole in the middle and spoon your filling in, then plug the hole with extra rice. Repeat until all the rice is used up.
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3
Beat together the egg, flour and enough water to make a thick batter (about 175ml), and season. Put the breadcrumbs on to a plate.
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4
Heat the oil in a deep pan, no more than a third full, to 170C, or until a breadcrumb sizzles on contact. As it is heating, dip each rice ball into the batter to coat, then into the breadcrumbs, heaping them on top until it is well covered.
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5
Cook in batches until golden brown, making sure the oil comes back up to temperature between batches, and drain on kitchen towel. Sprinkle with a little salt while still warm and serve hot or cold.
