Prepare the rice: In a pot, bring 6 1/3 cups water (about 1.5 liters) to a boil. Add the rice and saffron dissolved in a glass of water. Once it starts boiling, cook without stirring for 5 minutes. Turn off the heat, then mix in the butter and cheeses. Spread the rice evenly in a lightly oiled baking dish and let it cool completely.

Prepare the filling: Cut the Gorgonzola and speck into small cubes.

For the breading: In a bowl, beat the eggs with a pinch of salt.

Assemble the arancini: Form rice balls of about 2 1/2 oz (70 grams) each. Make a hole in the center, fill with the Gorgonzola and speck mixture, and close the ball. Dip each ball in the beaten egg, then in breadcrumbs, then again in egg and breadcrumbs. Set aside. When all the arancini are ready, heat the oil in a nonstick pot. Once hot, fry the arancini until golden and crispy. Remove and serve hot.