Mozzarella And Asiago Arancini

Photo by Kerry J.
Adapted from doughmesstic.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from doughmesstic.com

Ingredients

  • 2

    cups prepared Arborio Rice

  • 1/3

    cup finely shredded Asiago Cheese

  • 1

    large egg

  • 1/2

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

  • 8-10

    small cubes of fresh mozzarella (about 1/2 inch square)

  • Oil For Frying

Directions

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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