Air Fryer Arancini
Crispy, golden risotto balls with melting mozzarella in the centre — an Italian street-food classic cooked low-fat in the air fryer in just a few minutes.
Equipment
- 1 Air fryer
- 1 Pot For the risotto
- 1 Cutting board
- 1 Knife
- 3 Deep plates For breading
- 1 Baking sheet For cooling the risotto
- 1 Brush For oil
Ingredients
Risotto
- 300 g risotto rice Arborio or Carnaroli
- 1 pcs onion Finely chopped
- 2 clove garlic Pressed
- 1 l vegetable stock Warm
- 100 ml white wine Dry
- 50 g butter
- 50 g parmesan Finely grated
- 1 tsp salt
- 1 pinch freshly ground pepper
Filling
- 150 g mozzarella Cut into about 16 small cubes
Breading
- 100 g plain flour
- 2 pcs eggs Beaten
- 200 g panko Or regular breadcrumbs
- 2 tbsp olive oil For brushing
Instructions
Risotto
- Bring 1 l vegetable stock to the boil in a saucepan and keep it warm over low heat.
- Melt 50 g butter in a large saucepan over medium heat. Add 1 pcs onion and sauté for 2-3 minutes until the onion is soft and translucent.
- Add 2 clove garlic and 300 g risotto rice, and stir for 1-2 minutes until the rice turns translucent at the edges.
- Pour in 100 ml white wine and stir until the liquid has evaporated.
- Add the hot stock one ladleful at a time, stirring constantly. Wait to add the next ladleful until the previous one has been absorbed. Continue for 18-20 minutes until the rice is al dente.
- Take the pan off the heat and stir in 50 g parmesan. Season with 1 tsp salt and 1 pinch freshly ground pepper. Spread the risotto out in a thin layer on a baking tray and chill it in the fridge for at least 2 hours.
Shaping and breading
- Shape about 60 g of chilled risotto (about 3 heaped tbsp – roughly the size of a golf ball) into a ball in your hand, press a cube of 150 g mozzarella into the centre, and close the risotto around the filling. Roll into an even ball and repeat until all the risotto is used — about 16 balls.
- Set out three plates: one with 100 g plain flour, one with 2 pcs eggs and one with 200 g panko.
- Coat each ball first in flour, then in egg, and finally in panko. Make sure the balls are completely covered in breading.
Cooking in the air fryer
- Preheat the air fryer to 200 °C (fan).
- Lightly brush the balls all over with 2 tbsp olive oil. Place them in the basket in a single layer without touching each other — probably in two batches.
- Cook at 200 °C for 10-12 minutes, turning the balls gently halfway through. They are done when they are deeply golden and crispy on the outside.
Serving
- Let the balls rest for 2 minutes, as the filling is very hot. Serve immediately with a good tomato sauce, marinara or fresh basil.
Notes
Tips for a perfect result:
Make sure the risotto is completely cold before you shape the balls — otherwise they fall apart during cooking. Use plenty of panko and press the breading firmly onto the balls for that characteristic crispy crust. Extra crispiness:
Spray the balls thoroughly with oil on all sides before cooking, and if you like give them an extra 1-2 minutes at 200 °C for extra crunch. Variation:
Swap the mozzarella for fontina, gorgonzola or a mix of parmesan and ricotta. You can also stir finely chopped fresh parsley, lemon zest or a pinch of saffron into the risotto. Serving:
Serve as a starter or snack with homemade tomato sauce, marinara or a light aioli. A green salad with lemon vinaigrette balances the richness of the cheese and breading. Portion size:
If your air fryer is smaller, you can make the balls in two batches. Keep the finished ones warm in the oven at 80 °C while you cook the rest.
Make sure the risotto is completely cold before you shape the balls — otherwise they fall apart during cooking. Use plenty of panko and press the breading firmly onto the balls for that characteristic crispy crust. Extra crispiness:
Spray the balls thoroughly with oil on all sides before cooking, and if you like give them an extra 1-2 minutes at 200 °C for extra crunch. Variation:
Swap the mozzarella for fontina, gorgonzola or a mix of parmesan and ricotta. You can also stir finely chopped fresh parsley, lemon zest or a pinch of saffron into the risotto. Serving:
Serve as a starter or snack with homemade tomato sauce, marinara or a light aioli. A green salad with lemon vinaigrette balances the richness of the cheese and breading. Portion size:
If your air fryer is smaller, you can make the balls in two batches. Keep the finished ones warm in the oven at 80 °C while you cook the rest.
