Mushroom and Spinach Arancini

Instructions

1. Prepare the risotto base
   In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add half the diced onion and cook until translucent, about 3 minutes. Add the Arborio rice and stir for 2 minutes until lightly toasted. Pour in the white wine and stir until absorbed. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently and waiting until each addition is absorbed before adding more. Continue until the rice is creamy but still al dente, about 18-20 minutes. Season with salt and pepper, then spread on a baking sheet to cool completely.
2. Prepare the mushroom and spinach filling
   While the risotto cools, heat the remaining olive oil in a skillet over medium heat. Add the remaining onion and sauté until soft. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. Add the spinach and thyme, cooking until the spinach wilts. Season with salt and pepper, then remove from heat and let cool.
3. Mix the risotto
   In a large bowl, combine the cooled risotto with the grated Parmesan cheese and one beaten egg. Mix well until thoroughly combined. Fold in the cooled mushroom and spinach mixture, distributing it evenly throughout the rice.
4. Form the arancini
   With wet hands, take about 3 tablespoons of the rice mixture and flatten it in your palm. Place a cube of mozzarella in the center, then fold the rice around it, forming a ball about 2 inches in diameter. Ensure the cheese is completely enclosed. Repeat with the remaining rice mixture.
5. Bread the arancini
   Set up a breading station with the remaining beaten egg in one bowl and breadcrumbs in another. Dip each rice ball into the egg, allowing excess to drip off, then roll in breadcrumbs until completely coated. Place on a baking sheet and refrigerate for at least 30 minutes to firm up.
6. Fry the arancini
   In a large, heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches, 3-4 at a time, turning occasionally until golden brown on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. Serve
   Allow the arancini to cool slightly before serving. They should be crispy on the outside with a creamy interior and melted cheese center. Serve with warm marinara sauce for dipping if desired.