Soak the saffron in wine while preparing the risotto. Melt the butter in a large saucepan, fry the onion and garlic over low heat for 3-4 minutes until al dente, but not brown. Bring the broth to simmer in another saucepan.
Stew the thyme and rice with the onions for 1 minute while stirring. Pour in the wine and saffron, stir until the wine is completely absorbed. Pour hot broth on with several ladles; keep stirring so that the rice cooks evenly. Always pour in enough stock to just cover it. Continue like this for 20 minutes until the rice is creamy.
For arancini, the rice doesn`t necessarily have to be al dente. Add more water or chicken stock until the rice is cooked through. Make sure that the liquid is completely absorbed. Remove the saucepan from the heat and stir in the parmesan.
Then spread out on a baking sheet lined with fish film. Let cool, if possible overnight in the refrigerator.
Roll a small portion of risotto into a walnut-sized ball; Press a hole in the middle with your thumb, put a cheese cube in it and close the hole again. Repeat with the rest of the risotto. Turn the balls well all around in breadcrumbs.
Pour enough oil into a deep fryer or deep pan; the arancini must be covered when frying. Heat the oil to 180 ° C (until a bread cube in it turns golden brown within 15 seconds).
Fry the arancini in portions for approx. 3-4 minutes. Drain on kitchen paper and allow to cool for a few minutes before consuming.