-
1
In a medium saucepan, heat the 2 tablespoons of olive oil.
-
2
Add the onion and cook over moderately low heat until softened.
-
3
Add the rice and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes.
-
4
Stir in the wine and simmer until evaporated, about 3 minutes.
-
5
Add the water and bring to a boil.
-
6
Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes.
-
7
Transfer the rice to a bowl and let cool to room temperature.
-
8
Stir the thyme and lemon zest into the rice and season with salt and pepper.
-
9
In a small bowl, blend the ricotta with the Parmigiano and season with salt and pepper.
-
10
Put 2 tablespoons of the rice mixture in your moistened palm.
-
11
Make an indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture.
-
12
Fold the rice around the filling to enclose it and pat the rice into an oval.
-
13
Repeat with the remaining rice and ricotta.
-
14
In a medium saucepan, heat 2 inches of olive oil to 300.
-
15
Set a rack over a large baking sheet.
-
16
Put the flour, eggs and bread crumbs in 3 shallow bowls.
-
17
Dredge the rice ovals in the flour, shaking off any excess.
-
18
Dip the ovals in the egg, then coat with the bread crumbs.
-
19
Deep-fry 5 ovals at a time until golden brown, about 2 minutes.
-
20
With a slotted spoon, transfer the arancini to the rack to drain while you fry the rest.
-
21
Serve the arancini hot or warm.
