Asiago Arancini

Adapted by
June 2022


Rice Balls:
4 ounces butter
1 ounce olive oil
1 white onion, small diced
White wine
1 quart grated Asiago PDO
2 ounces all-purpose flour
2 eggs, beaten
8 ounces panko breadcrumbs
24 ounces canola oil
Tomato Sauce:
2 cloves garlic
2 ounces olive oil
One 24-ounce can San Marzano tomatoes
1 teaspoon salt
To Assemble and Serve:
Calabrian chiles
Grated Asiago PDO


For the Rice Balls

In a medium-sized pot over medium flame, heat butter and olive oil. Add onion and sweat until translucent. Add risotto and toast until aromatic. Deglaze with wine then cook down until dry. Add enough hot water to cover the risotto then stir until the water has almost completely reduced. Gradually add more water until the risotto is cooked. Remove from heat and stir in Asiago Asiago. Let cool to room temperature. Roll risotto into equal-sized balls. 

For the Breading

In a deep fryer, heat oil to 360°F. Roll rice Balls in flour, then dip into egg, followed by panko. Set aside for frying. Gently add rice balls to the deep fryer and fry until golden brown, 6 to 8 minutes. 

For the Tomato Sauce

In a small pot, add garlic and olive oil. Place over low heat and gently cook the garlic. Add tomatoes and salt and cook 15 to 20 minutes, crushing the tomatoes with a fork.

To Assemble and Serve

Coat the bottom of a serving bowl with Tomato Sauce. Top with a few Risotto Balls and garnish with some Calabrian chiles and a generous amount of Asiago.