Quick & Easy Air-Fryer Arancini

Step 1: Prepare the Risotto

• Melt the butter in a large saucepan over medium heat.
• Add the chopped onion and crushed garlic, cooking for 5 minutes until softened.
• Stir in the risotto rice and cook for 1 minute, allowing the rice to lightly toast.
• Gradually add half of the hot stock, stirring well, and continue cooking the risotto.
• Keep adding more stock as it is absorbed, stirring frequently, for about 20 minutes until the rice is tender and creamy.
• Once cooked, stir in the parmesan and season with salt and pepper to taste.
• Spread the risotto onto a tray and leave it to cool to room temperature.

Step 2: Prepare the Arancini Balls

• Cut the mozzarella into 12 small pieces and pat dry using kitchen paper to remove excess moisture.
• Shape the cooled risotto into 12 even-sized balls.
• Take one risotto ball, flatten it slightly in the palm of your hand, and place a piece of mozzarella in the center.
• Fold the edges of the rice over the cheese to encase it, then roll the ball to form a neat shape.
• Repeat the process with the remaining balls.

Step 3: Coat the Arancini

• Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
• Roll each risotto ball first in the flour, then dip in the egg, and finally coat with breadcrumbs until evenly covered.
• Place the coated arancini on a plate or tray and chill in the fridge until ready to cook. This helps them hold their shape.

Step 4: Air-Fry the Arancini

• Preheat the air fryer to 190°C (375°F).
• Lightly mist the arancini with olive oil spray to help them crisp up.
• Cook the arancini in batches for 10-15 minutes, or until golden and crispy on the outside.
• Once cooked, sprinkle with extra parmesan and serve hot.

Enjoy your Quick & Easy Air-Fryer Arancini as a delightful appetizer or side dish!