Ricotta Stuffed Arancini
|Extra virgin olive oil||2 Tablespoon (For Frying)|
|Onion||1⁄2 Small, minced|
|Arborio rice||1 1⁄4 Cup (20 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Water||4 Cup (64 tbs)|
|Thyme||2 Teaspoon, chopped|
|Lemon zest||1 Tablespoon, grated|
|Ground pepper||To Taste|
|Ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated parmigiano reggiano cheese||1 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||2 Large, beaten|
|Dried bread crumbs||1 Cup (16 tbs)|
1. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the onion and cook over moderately low heat until softened. Add the rice; stir over moderately high heat until coated with oil and sizzling, about 2 minutes. Stir in the wine and simmer until evaporated, 3 minutes. Add the water and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the water has been absorbed and the rice is tender, about 20 minutes. Transfer the rice to a bowl and let cool to room temperature.
2. Stir the thyme and lemon zest into the rice and season with salt and pepper. In a small bowl, blend the ricotta with the Par-migiano and season with salt and pepper. Put 2 tablespoons of the rice mixture in your moistened palm. Make an indentation in the center of the mound and fill it with about 1 teaspoon of the ricotta mixture. Fold the rice around the filling to enclose it and pat the rice into an oval. Repeat with the remaining rice and ricotta.
3. In a medium saucepan, heat 2 inches of olive oil to 300°. Set a rack over a large baking sheet. Put the flour, eggs and bread crumbs in 3 shallow bowls. Dredge the rice ovals in the flour, shaking off any excess. Dip the ovals in the egg, then coat with the bread crumbs. Deep-fry 5 ovals at a time until golden brown, about 2 minutes. With a slotted spoon, transfer the arancini to the rack to drain while you fry the rest.