Panko Cheese Fried Risotto Recipe

Prepare risotto

Warm the stock in a saucepan and keep at a gentle simmer. In a separate large heavy-bottomed skillet or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add the chopped onion and cook, stirring, until translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add the Arborio rice to the pan and toast, stirring, about 1–2 minutes until edges are translucent. Pour in the white wine and stir until mostly absorbed.

Begin adding warm stock, about 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process for 18–22 minutes until the rice is creamy and al dente.

Once risotto is creamy, remove from heat. Stir in 2 tablespoons butter, the grated Parmesan, grated Asiago (0.5 cup), milk, salt, and black pepper. Taste and adjust seasoning. Allow risotto to cool to room temperature, then chill in the refrigerator for at least 2 hours (or until firm enough to shape).

Form spheres

When risotto is chilled and firm, dampen your hands. Scoop about 2 tablespoons of risotto, flatten into a disk in your palm, place one provolone cube in the center, then enclose the cheese completely with risotto and roll into a smooth ball (about 1.5–2 inches diameter). Repeat to make 12 spheres. Place completed spheres on a baking sheet and chill again for 15–30 minutes to firm up before breading.

Set up a breading station: one shallow bowl with flour (0.75 cups) seasoned with 0.5 tsp salt, one bowl with beaten eggs (2), and one bowl with panko (2 cups) mixed with 0.25 cup grated Asiago and 2 tbs cornmeal (optional) for extra crunch.

Working with chilled risotto spheres, lightly dredge each sphere in flour, tapping off excess. Dip into beaten eggs, letting excess drip off, then press into the panko-Asiago mixture to coat thoroughly. For an extra-crisp shell, double-dip: back into egg and more panko. Place breaded spheres on a tray and chill 10–15 minutes to set the coating.

In a heavy pot or deep skillet, heat vegetable oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small breadcrumb — it should sizzle and brown in about 30–40 seconds. Fry the spheres in batches (do not overcrowd) 2.5–3.5 minutes, turning gently, until golden brown and crisp. The internal provolone should become melty; remove to a paper towel–lined tray to drain. Keep warm in a low oven (200°F / 90°C) if needed while finishing remaining batches.

While breading or frying, make the sauce. In a small saucepan heat 1 tablespoon olive oil over medium heat. Add 1 tsp minced garlic and sauté 30–45 seconds until fragrant but not browned. Add marinara, tomato paste, oregano, and red pepper flakes. Stir and simmer gently for 8–10 minutes to meld flavors.

Stir in the chopped fresh basil and 0.25 cup shredded Asiago. If you want a creamier, richer sauce, stir in 2 tablespoons heavy cream at the end and heat through (do not boil). Taste and adjust salt and pepper.

Keep sauce warm for plating. Spoon a smear or small pools of the Asiago marinara on warmed plates.

Place 2–3 fried risotto provolone spheres on each plate over the marinara. Spoon a little sauce over the spheres if desired so the coating stays crisp but informs the flavor.

Garnish with torn fresh basil leaves and a light dusting of extra grated Parmesan or Asiago. Serve immediately so the interior is molten and the exterior remains crisp.