Name: Fontina, Roasted Garlic and Goat Cheese Arancini
Total time: 120 min
Yield: 20 arancini
Ingredients: 2 cups cooled risotto; 1 head garlic; 1 large egg, (lightly beaten); 8 ounces fontina cheese, (cut into cubes); 4 ounces goat cheese, (crumbled); 2 tablespoons finely grated parmesan cheese; a pinch of salt and pepper; 2 cups seasoned bread crumbs; vegetable oil for frying; marinara sauce for serving