Directions

Heat half the stock until boiling, stir in the rice
and cook over a brisk heat until the stock
has evaporated. In the meantime, dissolve the saffron
in the remaining stock. Gradually pour this on to the rice
and continue cooking for another 15 minutes,
or until the rice is tender and dry.
Add the butter, Parmesan cheese and 1 egg.
Sauce (Filling)
Head the olive oil, add the butter
and when this blended into the oil
add the onion and cook over low heat
until it begins to change color.
Stir in the meat, cook for a minute or two,
then add the giblets.
Fry until the meat and giblets are brown.
Dilute the tomato paste with a little water
and stir into the pan.
Add the peas and salt and pepper to taste,
and continue cooking for about 20 minutes.
Put aside.

Take small portions of the rice
and shape them into ball-shaped croquettes.
Make a hole in the middle of each croquette
and fill it with some the sauce
and a little diced cheese.
Smooth over the opening to enclose the filling.
Dip into the remaining egg, beaten,
and roll in breadcrumbs.
Deep-fry in hot oil or lard until golden all over.
Drain quickly and serve at once.
(They can be kept hot for a short while in a hot oven.)