1. Prepare the Crust:

1. In a bowl, combine the cooled saffron risotto with grated Parmesan, salt, and pepper. Mix well.
2. Take a small portion of the risotto mixture and flatten it in your palm. Place a cube of burrata in the center, then carefully wrap the risotto around it, forming a smooth ball. Repeat with remaining risotto and burrata.
3. Set up a breading station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third. Roll each risotto ball in flour, then dip in egg, and finally coat evenly in breadcrumbs.
4. Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
5. Garnish with fresh basil leaves and serve warm.