Mushroom and Fontina Arancini

Instructions

1. Prepare the risotto base
   In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the arborio rice and stir for 2 minutes until slightly toasted. Pour in the white wine and cook until absorbed.
2. Cook the risotto
   Gradually add the warm stock, one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding more. Continue until all stock is used and rice is creamy but still al dente, about 20 minutes. Season with salt and pepper.
3. Prepare the mushroom filling
   While the risotto cooks, heat the remaining tablespoon of butter in a separate pan. Add minced garlic and cook for 30 seconds until fragrant. Add chopped mushrooms and thyme, cooking until mushrooms release their moisture and become golden brown, about 8-10 minutes. Season with salt and pepper.
4. Finish the risotto mixture
   Remove the risotto from heat and stir in the Parmesan cheese and 2 beaten eggs. Fold in the mushroom mixture and let cool completely in the refrigerator for at least 30 minutes or until firm enough to handle.
5. Form the arancini
   Take a handful of the cooled risotto mixture, flatten it in your palm, place a cube of fontina cheese in the center, and then form into a ball about 2 inches in diameter, completely enclosing the cheese. Repeat with remaining mixture.
6. Bread the arancini
   Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with the remaining beaten egg mixed with 1 tablespoon of water, and one with panko breadcrumbs. Roll each rice ball in flour, dip in egg wash, then coat thoroughly with breadcrumbs.
7. Fry the arancini
   Heat vegetable oil in a deep pot to 350°F (175°C). Fry the arancini in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
8. Serve
   Serve the arancini hot while the centers are still melty. Garnish with additional grated Parmesan, fresh thyme leaves, and serve with marinara sauce on the side for dipping if desired.