Mozzarella And Asiago Arancini

Mozzarella And Asiago Arancini

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups prepared Arborio Rice

  • cup finely shredded Asiago Cheese

  • 1

    large egg

  • ½

    package Light Rye (or other flavor) Wasa Crispbread, pulverized

  • 8-10

    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.


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