Adapted from doughmesstic.com
cups prepared Arborio Rice
cup finely shredded Asiago Cheese
package Light Rye (or other flavor) Wasa Crispbread, pulverized
small cubes of fresh mozzarella (about ½ inch square)
Oil For Frying
Once risotto is cool, stir in Asiago and egg until well combined. Use your hands to make balls of the rice mixture, stuff each with a piece of mozzarella. Rolls balls in pulverized Wasa crumbs. Bring oil to roughly 325. Place arancini in the hot oil; do not crowd the pan. Fry until golden brown. Use slotted spoon to remove from oil and cool on paper towel lined bowl. Serve with marinara, if desired.