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1
Put olive oil in a medium-sized saucepan over medium high heat.
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2
Once oil is hot, add the rice.
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3
Stir rice to coat with oil and lightly toast.
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4
Add chicken broth and white wine to the rice in 1/2 cup increments and stir continuously.
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5
As each amount of liquid is absorbed, add the next 1/2 cup of liquid until all of the liquid is absorbed and rice is creamy.
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6
The rice should be starchy and creamy, NOT fluffy and separate.
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7
Remove rice from heat; stir in Parmesan, thyme, lemon zest and add salt and pepper to taste.
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8
Let rice cool for at least 2 hours (preferably overnight) in the refrigerator.
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9
Thoroughly mix 1 egg into cooled rice mixture.
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10
Spoon 2 tablespoons of the rice mixture into your hand (using an ice cream scoop makes this job much easier).
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11
Start to form the rice into a ball.
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12
In the center of the mixture, add in the cube of Emmentaler.
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13
Continue to form the rice ball around the cheese.
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14
Once the ball is formed, set it onto a baking sheet and continue doing this until all of the mixture is used up.
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15
Set up 2 bowls.
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16
In one bowl, beat the remaining egg and the milk.
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17
In the other bowl, add the panko bread crumbs.
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18
In a deep pot or heavy skillet, pour canola oil to 1-2 deep and heat to 350 degrees Fahrenheit.
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19
If you dont have a thermometer, heat the oil until it is hot but not smoking.
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20
The oil should sizzle when a bit of the rice is dropped into it.
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(Using a thermometer is the best way to ensure that your fried foods come out perfectly browned and not greasy.)
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22
While your oil is heating, dredge the rice balls in the egg and milk mixture, then roll in panko bread crumbs.
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23
After coating, set back onto the baking sheet.
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24
Once oil has reached 350 degrees, add 3-4 rice balls to the oil (do not overload the pan as the oil temperature will drop too low and your food will take a long time to cook and will get greasy).
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25
Cook until golden on one side (approximately 2-3 minutes), then turn the Arancini over to cook the other side.
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26
The Arancini should be a rich orange/golden color.
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27
Once done cooking, remove to drain on paper towels.
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28
If you want to keep all of your Arancini warm for serving, you can put these in a 300-degree oven (on a baking sheet) as you finish them.
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29
Note: you can also use small meatballs or vegetables for the centers.
