Name: Garlic Parmesan Arancini
Ingredients: 3 cup Risotto (cooked); 1/4 cup Parmesan cheese (shredded); 3/4 cup Sweet Baby Ray's Garlic Parmesan Wing Sauce; 3/4 cup Mozzarella cheese (cubed); 1/2 cup Roasted tomatoes (diced); 1 each Egg; 2 tbsp water; 1/2 cup all-purpose flour; 2 cup breadcrumbs (seasoned)

Garlic Parmesan Arancini

Servings

Ingredients

3 cup Risotto cooked
1/4 cup Parmesan cheese shredded
3/4 cup Sweet Baby Ray's Garlic Parmesan Wing Sauce
3/4 cup Mozzarella cheese cubed
1/2 cup Roasted tomatoes diced
1 each Egg
2 tbsp water
1/2 cup all-purpose flour
2 cup breadcrumbs seasoned

Servings

Ingredients

3 cup Risotto cooked
1/4 cup Parmesan cheese shredded
3/4 cup Sweet Baby Ray's Garlic Parmesan Wing Sauce
3/4 cup Mozzarella cheese cubed
1/2 cup Roasted tomatoes diced
1 each Egg
2 tbsp water
1/2 cup all-purpose flour
2 cup breadcrumbs seasoned

Instructions

Cook risotto according to directions. When done, mix in the parmesan cheese and Sweet Baby Ray's Garlic Parmesan Wing Sauce and set aside to cool completely.

For Arancini:

When the risotto mixture is completely cooled, fold in cubed mozzarella and roasted tomatoes. Scoop the rice mixture and roll into balls. Beat egg and a little water together for egg wash. Roll the balls in flour, egg wash and then into the breadcrumbs. Fry in 350°F oil until crispy and golden brown.
Plate and serve with additional SBR Garlic Parmesan Sauce for dipping.

Garlic Parmesan Arancini

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