Mozzarella And Asiago Arancini
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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
Details
Adapted from doughmesstic.com
Preparation
Step 1
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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