• 1½ cups rice
• 1 teaspoon saffron
• 1 cup grated Parmigiano cheese, freshly grated
• 4 eggs
• 2/3 pound ground beef
• 1 cup of tomato sauce
• 1 clove garlic
• a packed quarter cup dried porcini
• 1/3 cup olive oil
• ½ cup dry red wine
• ¼ pound mozzarella
• 1 cup fresh peas, boiled
• flour
• bread crumbs
• salt and Pepper
• oil for frying

Rice
Cook the rice al dente and add the butter, saffron, Parmigiano and 1 egg.

Filling
Sautee the ground beef with the olive oil, clove of garlic and finely chopped onion. Add the tomato sauce, peas, wine and broth.

Add salt and pepper to taste. Shape the rice into small balls and insert the filling and mozzarella. Pass it into the egg, flour, breadcrumbs and fry.

Serves: 4