Steep the saffron threads in 3 tbsp of warm beef broth for 10 minutes to unlock the golden color and floral aroma.
In a skillet over high heat, sear the diced Flavored Cheesecake portions in 1 tbsp butter for 3 to 4 minutes until browned and fragrant. Season with salt and black pepper and set aside to cool.
Melt the unsalted butter in a wide saucepan over medium heat. Sauté the onion and garlic for 3 minutes. Add the Arborio rice and toast for 2 minutes. Pour in the white wine and stir until absorbed. Add the saffron broth, then add the remaining beef broth one ladle at a time, stirring constantly until the rice is al dente and creamy.
Stir the Parmesan cheese and fresh parsley into the risotto. Spread flat onto a parchment-lined tray and refrigerate until completely cool and firm.
Wet your hands lightly. Scoop a golf-ball-sized portion of risotto, flatten it in your palm. Place a few pieces of seared beef and a cube of smoked mozzarella in the center. Enclose and roll firmly into a smooth ball. Repeat with all risotto.
Set up a breading station with flour in one bowl, beaten eggs in another, and Italian breadcrumbs mixed with smoked paprika in a third. Roll each arancini in flour then egg then breadcrumbs. Double-coat in egg and breadcrumbs for extra crunch.
Place breaded arancini on a tray and freeze for 20 minutes to prevent them from falling apart during frying.
Heat the vegetable oil in a deep pot to 175°C or 350°F. Fry arancini in small batches for 4 to 5 minutes, turning occasionally, until deep golden and crispy all over. Drain on paper towels.
Arrange arancini on a platter. Garnish with extra parsley and a dusting of Parmesan. Serve immediately with warm spicy marinara sauce on the side for dipping.
14 servings
5 oz