Garlic Parmesan Arancini
• 3 cups 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 Egg
• 2 Tbsp Water
• 1/2 cup All-purpose flour
• 2 cup Breadcrumbs, seasoned
Directions
- 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
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- 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.
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