As usual, cook the rice in a rice cooker.
Add butter, parmesan cheese, and salt into the rice and mix lightly.
Mix the egg yolks and saffron together, then add them to the rice. Mix everything together well.
Transfer the mixed rice into a flat dish and let it cool down.
Using 1 heaping tablespoon's worth of meat sauce as the filling, tightly roll up the rice just like you're making rice balls. Here's the link to the meat sauce recipe
Dredge the rice balls with beaten eggs and panko.
Deep-fry in 180℃ oil until golden brown. Place them gently into the oil to avoid any spitting.
Drain the oil well and serve.