For four people:
- 200 g rice
- 1 sachet powdered saffron vegetable stock
- 300 g caciocavallo ragusano
- 250 g flour
- 200 g water
- 300 g dried bredcrumbs
- 300-400 g fresh breadcrumbs (blended in a mixer)
- extra-virgin olive oil
- 50 g sugar
- peanut oil
Prepare a light, celery and carrot based vegetable stock in a saucepan and, after filtering, add the saffron and mix.
Brown the rice in a frying pan with a table spoon of extra-virgin olive oil and add vegetable stock gradually until it is cooked.
Take the rice off the heat.
Grate 150 g of caciocavallo ragusano, pour it onto the rice and work it well in. Leave to cool.
Mix the flour and water in a bowl to make a batter.
Roll the rice into balls 3-4 cm diameter, dice the other half of the caciocavallo and use it to stuff the rice balls. Roll the balls in the dried breadcrumbs, then cover with batter.
Finally, add a layer of fresh, blended breadcrumbs.
Heat a generous quantity of peanut oil in a pan and fry the rice balls. When they are golden brown, remove them with a draining spoon and place them on kitchen paper to absorb the excess fat.