Crispy Italian Rice Balls in Air Fryer
Per serving
Try making aromatic arancini in an air fryer — golden, crispy balls with tender risotto and melted mozzarella that will become the star of your table.
Ingredients
4 serv.Step-by-step instructions
- 1
Melt the butter in a large pot over medium heat, sauté the onion and garlic for 5 minutes until they become soft.
- 2
Add the rice, fry for 1 minute, then pour in half of the hot broth, stirring constantly.
- 3
Continue cooking the risotto for another 20 minutes, stirring frequently and gradually adding the remaining broth until it is absorbed and the rice is tender and creamy. Add the parmesan and season to taste. Spread the mixture onto a tray and let it cool to room temperature.
- 4
Cut the mozzarella into 12 pieces and pat them dry with a paper towel.
- 5
From the cooled risotto, form 12 equal balls. Press a piece of mozzarella into the center of each ball, seal it, and reshape the ball. Repeat until you have 12 balls.
- 6
Coat each ball first in flour, then in beaten eggs, and finally in panko, until it is evenly covered. Place them in the refrigerator until they firm up and hold their shape well.
- 7
Preheat the air fryer to 190 °C. Lightly spray the arancini with olive oil spray and fry in batches for 10–15 minutes until they are crispy and golden‑brown. Sprinkle additional parmesan before serving.
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