Start making the white risotto and add the saffron to it.
Finish the risotto adding butter and parmesan cheese and cover with clingfilm so it touches the rice. Leave it to cool down. (If you are using left over risotto then skip step 1 and 2)
Once the rice is completely cooled down start making the batter for the arancini. Add to the flour a pinch of salt and the water and whisk until there are no lumps.
Put some risotto in the palm of your hand, add ham and mozzarella and shape it to a ball. Submerge in the batter and completely coat the rice ball.
Move the ball in the bread crumbs and fry in hot oil and cook until golden and mozzarella inside is melted. Serve hot.
