In a pot, add a drizzle of olive oil and some chopped onion. Sauté for a couple of minutes, then add the rice. Toast the rice for a few minutes, then add the vegetable broth (prepared ahead of time) and cook. If the rice needs more time, add a bit more broth as needed. When the rice is cooked, add the saffron and stir with a wooden spoon.

Add a small piece of butter and let the rice cool.

Meanwhile, cut the mozzarella into cubes. Take a bit of rice, form it into a ball, and place a cube of mozzarella in the center.

Roll each ball first in flour, then in beaten egg, and finally in breadcrumbs. For a thicker coating, repeat the egg and breadcrumb steps.