How to make
Sauté the diced bacon, onions, garlic and thyme in the olive oil in a large saucepan on moderate heat for 10 min, until they attain a nice crisp.
Add the rice, stir briefly and pour in the wine. Let it simmer until the rice absorbs the liquid. Pour in a ladle of the broth and once it too is absorbed, add the rest of the broth.
Into this mixture, stir in the blanched peas and parmesan, season with salt and black pepper, then let the mixture cool.
From it, form balls the size of a walnut, roll them in flour, then in whisked eggs and breadcrumbs. Drop them to fry in heated oil for about 2 min. until golden. Drain the ready Arancini on paper towels.
