- 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
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.
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.