In large heavy pot, sauté onions in olive oil on medium heat until translucent. Add rice and stir. Add 1 cup of chicken stock, butter, and saffron to rice, stirring continuously. When rice absorbs liquid, add more stock. Repeat until all stock is used and absorbed.
When rice is just about cooked, remove from heat and place on sheet tray. When cool, separate into 2-ounce portions and roll into egg-shaped fritters with palms of hands. Using thumb, make indentation in fritter and place grape-sized amount of Boursin inside. Roll fritter again to enclose cheese. Repeat process for each fritter.
Roll each fritter in flour, egg wash, and bread crumbs. Deep fry in oil until golden brown. Serve with Roasted Red Pepper Coulis (recipe follows).
Place all ingredients in small pot and bring to a boil. Reduce to simmer and cook for 15 minutes. Remove from heat, puree in blender, and serve with Saffron Risotto Fritters