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  • 1 Egg, beaten
  • 3/4 cup Cubed mozzarella cheese
  • 1/4 cup Shredded Parmesan cheese
  • 2 cups Breadcrumbs
  • 3/4 cup Marzetti® Roasted Garlic Parmesan Wing Sauce
  1. For the Risotto:

    Cook enough risotto in the traditional manner to yield 3 cups. When it is finished, sprinkle the risotto with Parmesan cheese and Marzetti® Roasted Garlic Parmesan Wing Sauce and set aside to cool completely.

  2. For Arancini:

    When the risotto mixture is completely cooled, fold in cubed mozzarella. Scoop the rice mixture and roll into balls. Beat egg and a little water together for egg wash. Roll the balls in egg wash and then into the breadcrumbs. Fry in 350 degrees F oil until crispy and golden brown.