Arancini with Fontina Cheese and Thyme

Combine the wine and saffron in a small bowl, stirring gently to blend. Allow it to rest for a moment before proceeding with the recipe. Melt the butter in a large skillet over medium heat, then add the onion and cook until it becomes translucent, approximately 3 minutes. Mix in the rice and continue cooking and stirring until the rice has absorbed most of the butter.

Gradually stir in the white wine and saffron into the rice, stirring continuously until the liquid is fully absorbed and the rice has a creamy texture. Add some thyme seasoning, then pour in 1 cup of chicken broth at a time, stirring constantly until each cup is absorbed before adding the next. Stop adding broth when the rice has reached a tender consistency. If you run out of broth, you can use water as an alternative. Remove from the heat and stir in some Parmesan cheese, allowing it to cool until you can touch it without burning your hands.

Preheat a large cookie sheet by lightly greasing it with olive oil. Pour the risotto mixture out onto the sheet and spread evenly to cover the surface. Place it in the refrigerator for about 1 hour or until chilled.

Once the rice has cooled, roll small portions into balls of approximately golf ball size. Tuck a cube of fontina cheese into the center of each one, then roll each ball in bread crumbs to coat them evenly. Heat some olive oil in a heavy saucepan or deep fryer to 375 degrees F (190 degrees C), with the oil about 3 inches deep. When the oil is hot, fry the arancini until they reach a golden orangish brown color, approximately 3 minutes. Allow them to cool for 5 minutes before serving with any marinara sauce.