Name: Air Fryer Arancini (Rice Balls) recipe
Ingredients: Cooked Risotto (cooled): 3 cups of leftover risotto is the heart of arancini. Using day-old, cold risotto is crucial as it firms up and becomes easier to handle and shape into balls. Classic risotto recipes like Risotto alla Milanese (saffron risotto) or a simple vegetable risotto work wonderfully. Ensure your risotto is cooked al dente and not too wet. The drier consistency will help the arancini hold their shape better. If you are making risotto specifically for arancini, slightly undercook it as it will continue to cook in the air fryer.; Mozzarella Cheese (cubed or small balls – bocconcini): 4 ounces of mozzarella cheese, cut into ½-inch cubes or small bocconcini balls, provides that signature molten cheese center. Fresh mozzarella is ideal for its creamy texture and mild flavor. You can also use low-moisture mozzarella, but fresh mozzarella will give you a more authentic and gooey result. Make sure the mozzarella is well-drained if using fresh mozzarella packed in water.; All-Purpose Flour: ½ cup of all-purpose flour is needed for the first step of the breading process. The flour helps to create a dry surface on the rice balls, allowing the egg wash and breadcrumbs to adhere properly. This ensures a crispy and even coating. You can use gluten-free all-purpose flour blend if needed, but regular all-purpose flour works best for achieving optimal crispness.; Eggs (large): 2 large eggs are used for the egg wash, the second step in the breading process. The egg wash acts as a binder, helping the breadcrumbs to stick to the flour-coated rice balls. Lightly beat the eggs with a fork until the yolks and whites are fully combined. This creates a smooth and even egg wash.; Breadcrumbs (Italian seasoned): 1 ½ cups of Italian seasoned breadcrumbs are essential for the crispy exterior of arancini. Italian seasoned breadcrumbs already contain herbs and spices like oregano, basil, and garlic powder, adding extra flavor to the coating. You can use panko breadcrumbs for extra crunch, or regular breadcrumbs for a finer coating. If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add your own Italian seasoning blend (dried oregano, dried basil, garlic powder, onion powder, salt, and pepper).; Vegetable Oil Spray: Cooking spray, preferably vegetable oil or olive oil spray, is used to lightly coat the arancini before air frying. The oil spray helps the breadcrumbs to brown and crisp up beautifully in the air fryer, mimicking the effect of deep frying but with significantly less oil.; Optional Fillings (for variations): Ground Meat (cooked): ½ cup of cooked and seasoned ground beef, pork, or sausage can be added to the center of the arancini for a meat-filled version. Ensure the meat is finely crumbled and well-seasoned.; Peas (frozen or fresh): ½ cup of peas (thawed if frozen) can be added to the risotto or used as part of the filling for a classic vegetarian arancini variation.; Prosciutto (diced): ¼ cup of diced prosciutto can be added to the risotto or used as part of the filling for a savory and salty flavor boost.; Mushrooms (sautéed): ½ cup of sautéed and finely chopped mushrooms can be added to the risotto for an earthy and vegetarian option.; Ragù (Italian meat sauce): A spoonful of thick ragù can be placed in the center before sealing the rice balls for a richer, more flavorful filling.

Ingredients

Cooked Risotto (cooled): 3 cups of leftover risotto is the heart of arancini. Using day-old, cold risotto is crucial as it firms up and becomes easier to handle and shape into balls. Classic risotto recipes like Risotto alla Milanese (saffron risotto) or a simple vegetable risotto work wonderfully. Ensure your risotto is cooked al dente and not too wet. The drier consistency will help the arancini hold their shape better. If you are making risotto specifically for arancini, slightly undercook it as it will continue to cook in the air fryer.

Mozzarella Cheese (cubed or small balls – bocconcini): 4 ounces of mozzarella cheese, cut into ½-inch cubes or small bocconcini balls, provides that signature molten cheese center. Fresh mozzarella is ideal for its creamy texture and mild flavor. You can also use low-moisture mozzarella, but fresh mozzarella will give you a more authentic and gooey result. Make sure the mozzarella is well-drained if using fresh mozzarella packed in water.

All-Purpose Flour: ½ cup of all-purpose flour is needed for the first step of the breading process. The flour helps to create a dry surface on the rice balls, allowing the egg wash and breadcrumbs to adhere properly. This ensures a crispy and even coating. You can use gluten-free all-purpose flour blend if needed, but regular all-purpose flour works best for achieving optimal crispness.

Eggs (large): 2 large eggs are used for the egg wash, the second step in the breading process. The egg wash acts as a binder, helping the breadcrumbs to stick to the flour-coated rice balls. Lightly beat the eggs with a fork until the yolks and whites are fully combined. This creates a smooth and even egg wash.

Breadcrumbs (Italian seasoned): 1 ½ cups of Italian seasoned breadcrumbs are essential for the crispy exterior of arancini. Italian seasoned breadcrumbs already contain herbs and spices like oregano, basil, and garlic powder, adding extra flavor to the coating. You can use panko breadcrumbs for extra crunch, or regular breadcrumbs for a finer coating. If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs and add your own Italian seasoning blend (dried oregano, dried basil, garlic powder, onion powder, salt, and pepper).

Vegetable Oil Spray: Cooking spray, preferably vegetable oil or olive oil spray, is used to lightly coat the arancini before air frying. The oil spray helps the breadcrumbs to brown and crisp up beautifully in the air fryer, mimicking the effect of deep frying but with significantly less oil.

Optional Fillings (for variations):
- Ground Meat (cooked): ½ cup of cooked and seasoned ground beef, pork, or sausage can be added to the center of the arancini for a meat-filled version. Ensure the meat is finely crumbled and well-seasoned.
- Peas (frozen or fresh): ½ cup of peas (thawed if frozen) can be added to the risotto or used as part of the filling for a classic vegetarian arancini variation.
- Prosciutto (diced): ¼ cup of diced prosciutto can be added to the risotto or used as part of the filling for a savory and salty flavor boost.
- Mushrooms (sautéed): ½ cup of sautéed and finely chopped mushrooms can be added to the risotto for an earthy and vegetarian option.
- Ragù (Italian meat sauce): A spoonful of thick ragù can be placed in the center before sealing the rice balls for a richer, more flavorful filling.

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Instructions

Step 1: Prepare the Breading Stations

Set up three shallow bowls or plates for your breading stations.

Bowl 1: Flour Station: Pour the ½ cup of all-purpose flour into the first bowl.

Bowl 2: Egg Wash Station: In the second bowl, whisk together the 2 large eggs until the yolks and whites are fully combined.

Bowl 3: Breadcrumb Station: Pour the 1 ½ cups of Italian seasoned breadcrumbs into the third bowl.

Having these breading stations ready in advance will streamline the arancini assembly process.

Step 2: Shape the Arancini

Prepare Your Hands: Lightly dampen your hands with water. This will prevent the risotto from sticking to your hands, making it easier to shape the arancini.

Scoop Risotto: Take about ¼ cup of the chilled risotto and gently flatten it in the palm of your hand. You should have a disc of risotto about 3-4 inches in diameter.

Add Filling (optional): Place a cube of mozzarella cheese (or a small bocconcini ball, or a spoonful of your chosen filling) in the center of the flattened risotto. Make sure the filling is fully enclosed within the risotto to prevent it from leaking out during air frying.

Form into Balls: Carefully bring the edges of the risotto disc up and around the mozzarella (or filling), gently pinching and pressing to seal the filling completely inside. Roll the risotto between your palms to form a smooth, round ball, about 2-2.5 inches in diameter. Ensure the ball is firmly sealed and there are no cracks or openings.

Repeat: Repeat this process with the remaining risotto and mozzarella (and filling), until you have formed all the arancini. You should get approximately 10-12 arancini from this recipe, depending on the size you make them.

Step 3: Bread the Arancini

Flour Coating: Take one arancini ball and gently roll it in the bowl of all-purpose flour, ensuring it is evenly coated on all sides. Shake off any excess flour. The flour creates a dry base for the egg wash to adhere to.

Egg Wash Dip: Dip the flour-coated arancini into the bowl of egg wash, making sure it is fully submerged and coated with egg. Let any excess egg wash drip off. The egg wash will help the breadcrumbs stick and create a golden crust.

Breadcrumb Coating: Dredge the egg-washed arancini in the bowl of Italian seasoned breadcrumbs, pressing gently to ensure the breadcrumbs adhere well and completely cover the ball. Make sure the breadcrumbs are evenly distributed for a uniform crispy coating.

Repeat Breading: Repeat the breading process (flour, egg wash, breadcrumbs) for all the arancini balls. Double breading is not necessary for air fryer arancini, but ensure each layer is thorough.

Rest (Optional but Recommended): For extra crispiness and to help the breading set, you can place the breaded arancini on a plate or baking sheet and refrigerate them for about 15-20 minutes before air frying. This step is optional but can improve the final texture.

Step 4: Air Fry the Arancini

Preheat Air Fryer (Optional): Some air fryers benefit from preheating. If your air fryer recommends preheating, preheat it to 380°F (190°C) for 3-5 minutes.

Prepare Air Fryer Basket: Lightly spray the air fryer basket with vegetable oil spray to prevent sticking.

Arrange Arancini: Place the breaded arancini in the air fryer basket in a single layer, making sure they are not overcrowded. Overcrowding can lead to uneven cooking and less crispy arancini. You may need to cook them in batches depending on the size of your air fryer. Leave a little space between each arancini for air circulation.

Spray with Oil: Lightly spray the tops of the arancini with vegetable oil spray. This helps them to brown and crisp up nicely.

Air Fry: Air fry at 380°F (190°C) for 12-15 minutes, or until golden brown and crispy. Flip the arancini halfway through the cooking time (around 6-7 minutes) to ensure even browning and crisping on all sides. Cooking time may vary slightly depending on your air fryer model and the size of your arancini.

Check for Doneness: The arancini are done when they are golden brown and crispy on the outside and heated through. You can gently press one to feel if it’s firm and crispy. The internal mozzarella should be melted and gooey.

Step 5: Serve and Enjoy!

Remove from Air Fryer: Carefully remove the air-fried arancini from the air fryer basket using tongs.

Cool Slightly: Let them cool for a few minutes before serving, as the filling will be very hot.

Serve Warm: Serve Air Fryer Arancini immediately while they are hot and crispy. They are best enjoyed fresh.

Dipping Sauce (Optional): Serve with your favorite dipping sauce, such as marinara sauce, arrabbiata sauce, pesto, or a creamy garlic aioli.

Nutrition

Serving Size: one normal portion
Calories: 300 - 350
Sugar: 1 - 2g
Sodium: 400 - 500mg
Fat: 15 - 18g
Saturated Fat: 7 - 9g
Carbohydrates: 30 - 35g
Fiber: 1 - 2g
Protein: 8 - 10g
Cholesterol: 70 - 80mg