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Air Fryer Arancini

Air Fryer Arancini

5 from 1 vote
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 18 Servings

Description

It seems like every other day there's a new kitchen gadget on the market. But one of our personal favorites is the air fryer. We've been using ours to make arancini and they're delicious! If you're not familiar with this Italian dish, it's basically risotto balls stuffed with cheese and served with a marinara sauce. Yum! Air frying them gives them a nice, crispy crust that we love. If you have an air fryer, give this recipe a try! You won't be disappointed.

Ingredients 

  • 1.7 ounces dried porcini mushrooms
  • 2 tablespoons butter
  • 1 large white onion, finely chopped
  • 2 teaspoons garlic, minced
  • 1 1/3 cup arborio rice
  • 1/2 cup dry white wine
  • 2 1/2 cups vegetable broth
  • 1 cup Parmesan cheese, grated
  • 3 tablespoons parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 ounces mozzarella cheese, cubed
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko, or breadcrumbs

Instructions

  • Soak dried porcini mushrooms in 1 cup of hot water for 20 minutes and allow to rehydrate. Drain mushrooms, reserving soaking liquid. Chop mushrooms into pieces and set aside.
  • In a heavy-based frying pan, heat 2 tablespoons of butter. Sauté onion for 5 minutes, then add garlic and cook for another minute, stirring constantly.
  • Add rice to frying pan and cook for a couple of minutes, stirring constantly, until rice starts to turn translucent. Pour in wine and bring to a boil, then reduce to a simmer for a minute.
  • In a small saucepan, heat stock and liquid from the mushrooms. Add 1/2 cup of liquid at a time to the rice, stirring each time, until all liquid has been used and rice is almost tender.
  • Stir in chopped mushrooms, parmesan cheese and parsley into risotto. Season with salt and pepper.
  • Spread rice onto a baking sheet and put into fridge to cool. Once cool, roll rice into golf-ball sized balls and stuff with a piece of mozzarella. Place back in fridge for at least 30 minutes to set.
  • Put flour, eggs and panko bread crumbs in three separate balls. Dip each ball into flour (shaking off excess), then egg, then cover in breadcrumbs
  • Preheat the air fryer to 370˚F (187˚C). Place batch of arancini balls in air fryer and cook for 6 minutes. Increase temperature to 400˚F (200˚C) and cook for another 3 minutes until golden on the outside. Repeat till all balls are cooked. Serve immediately.

Equipment

  • Air Fryer
  • Parchment Paper
  • Cooking Spray, or Vegetable Oil, or Olive Oil Spray

Notes

Storage, Reheating, and Freezing Instructions for Risotto Balls:

Storage:
  • Refrigerator: Store leftover risotto balls in an airtight container in the refrigerator for up to 3 days.
Reheating:
  • Air Fryer: For best results, reheat risotto balls in the air fryer at 350°F (175°C) for 5-7 minutes or until they are heated through and regain their crispiness.
  • Oven: Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-12 minutes, turning halfway to ensure even reheating.
  • Microwave: While this is the quickest method, reheating in the microwave might not retain the crispiness of the risotto balls. Place them on a microwave-safe plate and heat in 30-second intervals until warmed through.
Freezing:
  • Before Cooking: Once you've shaped the risotto balls and they're ready to be cooked, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a zip-lock freezer bag or an airtight container, separating layers with parchment paper. They can be stored frozen for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • After Cooking: Allow cooked risotto balls to cool completely. Then, place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a zip-lock freezer bag or airtight container and store for up to 1 month. Reheat directly from frozen using the methods mentioned above, adjusting the time accordingly.

Nutrition

Serving: 1ServingCalories: 164kcalCarbohydrates: 22gProtein: 6gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 33mgSodium: 444mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 281IUVitamin C: 2mgCalcium: 116mgIron: 1mg