Ricotta-Stuffed Arancini

Ingredients

• 0.5 small onion
• 1.25 cup(s) arborio rice
• 0.25 cup(s) dry white wine
• 2 teaspoon(s) chopped thyme
• Salt and freshly ground pepper
• 4 cup(s) water
• Finely grated zest of ½ lemon
• + 6 more ingredients
• • 2 tablespoon(s) extra-virgin olive oil
  • All-purpose flour
  • 2 large eggs
  • 1 cup(s) fine
  • 1 tablespoon(s) freshly grated Parmigiano-Reggiano cheese
  • 0.5 cup(s) fresh ricotta cheese

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 and stir over moderately high heat until it is coated with oil and sizzling, about 2 minutes. Stir in the wine and simmer until evaporated, about 3 minutes. Add ...

View full recipe at Food & Wine