Ganeffe in Reduced Broth

Pour the rice into boiling salted water and add the saffron, then boil it until it reaches a consistency al denteThe grain should be cooked but still firm in the center, because it will complete its structure during cooling and subsequent processing.

Drain the rice al dente and let it cool completely. Wait for it to lose heat and surface moisture: a base that's too hot or wet will make the dough less compact and difficult to shape.

Add the cooled rice to the pecorino grated cheese and two eggs, then mix until you get a mixture Mix until the cheese and eggs are evenly distributed, with no dry patches or visible lumps.

Take small portions of dough and shape them between your hands, forming hazelnut-sized meatballs. Press them gently: they should hold their shape without visible cracks, so they can be dipped into the broth after frying.

Beat the remaining egg in a bowl and place the flour in a second bowl. Dip each meatball first in the egg and then in the flour, coating them evenly. The surface should be light and free of excessive flour buildup.

Heat plenty of extra virgin olive oil in a skillet and fry the meatballs in boiling oil. Turn them carefully until they are evenly golden brown and have a firm surface, then drain them and transfer them to paper towels to remove excess oil.

Pour the beef broth into a large pot and bring it to a boil. When the liquid reaches a visibly boiling point, turn off the heat: the broth must be very hot, but do not continue to cook the meatballs vigorously once added.

Dip the rice balls into the hot broth straight off the heat and divide them into bowls. Serve immediately, while the broth is steaming hot, the surface of the balls still golden brown and the inside soft and flavorful.