PROCEDURE

Prepare a simple saffron risotto: toast the dry rice, wet with vegetable stock or water and half cooked add saffron. Salt and let it cook. Let the risotto cool.

Meanwhile dice the caciocavallo. When the risotto has cooled, form balls using about two tablespoons of rice for each and fill it with a dice of caciocavallo.

Rub the obtained patties in whipped eggs and then in plenty of breadcrumbs.

Fry the patties in plenty of seed oil to 170° until golden brown.
For the sauces:

• Mix the Greek yogurt with thinly sliced chives, salt, extra virgin olive oil and pepper.
• Season the tomato paste with oil, salt, pepper and basil in small pieces.

TIPS:

This recipe is perfect for reusing leftover rice. It is a delicious recipe, perfect for a picnic, for a buffet, for a brunch, to serve as an appetizer or as a main course. Patties are great if eaten still warm. They are fun to make even for children, let them help you!

A recipe by @LacucinacheVale