Mozzarella and Asiago Arancini

by doughmesstic on December 14, 2012

in cheese, Italian, Recipes, Sponsored

When I was attending the World Cuisine course at the Culinary Institute of America, we experimented  with Italian cuisine.  To me, Italian is just about my favorite type of food…pizza, pasta, gelato – it’s obvious go-to food.  Kids love it, adults love it – it’s comforting.  Win win for everyone.

One of the dishes we experimented with was arancini – breaded and fried balls of rice.  Sadly, I wasn’t on the arancini team, but I did get to consume as much of it as I wanted – so at least that.  So, when it came time to get creative with Wasa, I knew exactly what I wanted to do.

arancini-wasa-1

Arancini.

arancini-rolledYou’ve seen me post about Wasa before…remember the deep fried Mac & Cheese?  Yeah, me too.   Flatbreads and Crispbreads are what Wasa is all about…and it’s SO good.  Sure, you can spread just about anything on them, or, use them as crackers on your fruit and cheese tray.  But for me, the beauty of Wasa is the ability to grind them (any of the flavors, really!)  in the food processor and make the most incredible bread crumbs.

Which I of course used in making my arancini.

Instead of the traditional Parmesan cheese, I used Stella Asiago, which added a  punch of extra flavor.  Paired with the big cube of fresh mozzarella, these were the creamy, cheesy, starchy balls of goodness I was hoping for.

Get your mind out of the gutter, kids.  I am a good girl.

Most of the time.

arancini-wasa-2

Mozzarella and Asiago Arancini

arancini-frymakes 8-10

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

Instructions:

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.

arancini-wasa-open

For more information on Wasa, visit their website.  You can also find them on Facebook and Twitter.

And…check out what my friends made using Wasa – we’re having a WASA Party!!

Disclaimer: This post is sponsored by Wasa.  All thoughts and opinions are my own.

{ 8 comments… read them below or add one }

carrian December 14, 2012 at 9:03 am

Good mercy those look good!!

Reply

Paula - bell'alimento December 14, 2012 at 9:11 am

You know I love Arancini! I’d devour a dozen of these in no time at all!

Reply

Angie December 14, 2012 at 9:21 am

I need alot of these on my life, so good!

Reply

Katrina @ In Katrina's Kitchen December 14, 2012 at 10:11 am

Pinning. Making immediately. omg

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Katie December 14, 2012 at 10:11 am

Um , Susan? You seriously HAVE to call me the next time you make these? I’ll drop everything and end up at your place about the time the come out of the fryer!
~K

Reply

Rachel @ Baked by Rachel December 14, 2012 at 3:14 pm

Oh my… You’re seriously killing me here with that oozing photo!

Reply

Cathy @ Noble Pig December 14, 2012 at 11:33 pm

I had to catch my breath after I saw the melty cheese. I just want to reach in with my fork and take a bite.

Reply

Kelly Senyei (Just a Taste) December 18, 2012 at 9:04 am

I am obsessed with arancini! These are the perfect NYE party appetizer!

Reply

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