• Place a small saucepan over medium to high heat. Once heated, add a little olive oil, onion, garlic and thyme. Sauté for 2-3 minutes.
• Add the rice and sauté for 2 more minutes.
• Add the mushrooms and sauté for another 2 minutes.
• Add the wine and, once the alcohol has evaporated, add salt and pepper and mix.
• Add the water, in batches, and cook, stirring at regular intervals, until it is absorbed. Repeat this process until the mixture is completely thickened, as if making a risotto.
• Remove from the heat and add the butter and Parmesan. Stir constantly so that it gets a nice creamy texture but, at the same time, not too wet to help form balls later.
• Pour the mixture into a bowl and transfer to the refrigerator for 2 hours, until it cools and thickens well.
• Wearing disposable gloves, form medium size balls and place them on a plate.

For breading:

• You will need 3 deep dishes. The first dish has the flour, the second has the well beaten eggs, and the third has the panko.
• Bread the balls well, passing them first through the flour, then the eggs, and finally the panko, until they are completely covered.
• Place a pan with plenty of sunflower oil over medium heat. Once heated, fry the arancini until golden and crispy. Transfer to a plate with absorbent paper.
• Serve the arancini with strained yogurt.