These air fryer arancini are bite-sized balls of parmesan risotto stuffed with mozzarella cheese and coated with crispy panko breadcrumbs. They're cooked in an air fryer until crisp and golden brown on the outside and warm and gooey on the inside. It's a classic Italian street food and a perfect appetizer that will be the star of your next party!
Why this Recipe Works
Arancini are Italian rice balls that are stuffed with cheeses, meats, or other fillings, and then breaded and fried.
Traditionally, arancini are deep-fried, but in this air-fried arancini recipe, I cook them in an air fryer, which makes them much easier to cook at home and better for you, too!
I also make an oven-baked parmesan risotto that's super simple and easy to make. It's not quite as creamy as traditional parmesan risotto, but you don't have to stand over the stove adding stock and stirring the rice for 20-30 minutes. The texture is perfect for this arancini recipe because it holds together easily for stuffing and breading the rice balls.
They still require some effort, but this easy arancini recipe is a great appetizer for special occasions or a holiday party that is sure to impress your guests.
Ingredient Notes
- Arborio rice - This variety of short-grain rice is the traditional choice for risotto. Its high starch content helps the risotto become thick and creamy. You can also use sushi rice if you prefer.
- Chicken Stock - Use a high-quality, flavorful chicken stock. This gives the risotto most of its flavor. I recommend using a low-sodium or salt-free variety to control the salt level of the recipe.
- Mozzarella Cheese - Use a block of low-moisture mozzarella cheese for this recipe. You can also use string cheese if you have it on hand!
- Panko Breadcrumbs - Panko breadcrumbs are not traditional but give the arancini a lighter, crispier texture. Plain or Italian-style breadcrumbs will also work.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
Make the Risotto
- Sauté the Onion and Garlic - Preheat your oven to 350°F. Place a medium-sized Dutch oven or heavy pot over medium heat. Add the olive oil and 2 Tablespoons of butter, and sauté the onion for 5 minutes, stirring occasionally. Then add the garlic and cook for another minute.
- Toast the Rice - Add the rice and cook for 2-3 minutes, stirring frequently, until it is very lightly browned and slightly translucent.
- Bake the Risotto - Stir in 4 cups of chicken stock, salt, and pepper, then cover and bake for 45 minutes, or until the liquid is mostly absorbed and the rice is al dente.
- Finish the Risotto - Remove the pot from the oven and stir in the remaining chicken stock, Parmesan cheese, and the remaining butter. Spread the risotto on a sheet pan and let it cool for 15-20 minutes until it is cool enough to handle.
The risotto can be made up to 3 days ahead and stored in the refrigerator until you're ready to make the arancini. If making ahead, stir in around ¼ cup of chicken stock with the risotto to make it creamy again before using.
Make the Arancini
- Form the Rice Balls - Scoop around 2 tablespoons of the cooled risotto and form into a ball using wet hands. Make an indention in the center of the ball with your thumb, and place a cube of mozzarella in the center. Close the rice over the cheese and shape it into a ball. Set the ball on a sheet pan lined with parchment paper and repeat with the remaining rice.
- Bread the Arancini - Make a breading station with three bowls: one bowl of flour, a bowl with two beaten eggs, and a bowl of panko breadcrumbs. Dredge each rice ball in the flour, dip it in the egg, then roll it in the panko to coat. Return the breaded ball to the sheet pan and repeat with the remaining balls.
- Cook and Serve - Spray the arancini balls with cooking spray and cook in the air fryer at 390℉ for 10 minutes, rotating them every 3-4 minutes until golden brown. Transfer to a platter and serve with marinara dipping sauce.
Expert Tips
- I don't use wine in my risotto to keep it kid-friendly, but you can swap in ½ cup of dry white wine for the same amount of chicken stock when adding the last bit of stock after banking the risotto if you'd like.
- Keep a small bowl of water handy when forming the rice balls, and dip your hands in the water when the rice begins to stick to them.
- When breading the arancini, use one hand to dredge the balls in the flour and the other for the egg and panko steps.
- Use tongs or a large serving spoon to move the balls around occasionally as they cook so they will brown evenly.
- Avoid overcrowding the air fryer basket. Work in batches if needed. I needed 3 batches in my 5.5 Qt Ninja Air Fryer.
What to Serve with Arancini
These air-fried arancini are perfect as an appetizer for an Italian dinner. A side of marinara sauce for dipping is a must!
For an Italian dinner night, pair them with other favorites like my lasagna with fresh pasta, pasta with homemade alfredo sauce, or creamy chicken marsala.
They're also great as part of an appetizer spread or heavy hors d'oeuvres for your next holiday party. Serve them with my homemade spinach artichoke dip and my Southwestern chicken egg rolls.
Storage and Reheating
Leftovers can be stored in an airtight container and refrigerated for up to 4 days. The arancini can also be cooled and frozen for up to 3 months.
For the crispiest texture, reheat leftovers in your air fryer for 2-3 minutes until warmed through or in an oven at 350°F for 5-6 minutes. You can also reheat them in the microwave, but they will not be as crisp.
Frequently Asked Questions
These arancini rice balls can also be baked in a 375°F oven for about 20 minutes. When baking, it's best to place them on a wire rack to prevent the bottom from getting soggy.
If you prefer, you can also deep fry the arancini. Heat cooking oil to around 350°F in a Dutch oven or heavy pot and fry the arancini for 3-4 minutes until they're golden brown. Transfer to a plate lined with paper towels to drain the excess oil before serving.
Ragu, a thick tomato-based meat sauce, is another traditional filling for arancini. Peas and diced ham is another tasty combination that you can stir into the risotto at the end of the cooking process instead of filling the center of the rice balls. You can also skip the filling entirely if you want.
More Recipes
📖 Recipe
Air Fryer Arancini
Ingredients
Risotto
- 1½ cups Arborio rice
- 5½ cups chicken stock, preferably low sodium or no salt, divided
- 1 cup diced onion
- 2 cloves minced garlic
- 1 Tablespoon olive oil
- 4 Tablespoons butter, divided
- 1 cup finely shredded Parmesan cheese
Arancini
- 8 ounces low moisture mozzarella cheese, cut into approximately ½ inch cubes
- 1 cup flour, for breading
- 2 large eggs, beaten, for breading
- 1 cup panko breadcrumbs, for breading
Instructions
Risotto
- Preheat your oven to 350°F. Place a medium-sized Dutch oven or heavy, oven-safe pot over medium heat. Add the olive oil and 2 Tablespoons of butter, and sauté the onion for 5 minutes, stirring occasionally. Then add the garlic and cook for another minute.
- Add the rice and cook for 2-3 minutes, stirring frequently, until lightly browned and slightly translucent.
- Stir in 4 cups of chicken stock, salt, and pepper, then cover and bake for 45 minutes, or until the liquid is mostly absorbed and the rice is al dente.
- Remove the pot from the oven and stir in the remaining chicken stock, Parmesan cheese, and the remaining 2 tablespoons of butter. Spread the risotto on a sheet pan and let it cool for 15-20 minutes until it is cool enough to handle.
Arancini
- Scoop around 2 tablespoons of the cooled risotto and form into a ball using wet hands. Make an indention in the center of the ball with your thumb, and place a cube of mozzarella in the center. Close the rice over the cheese and shape it into a ball. Set the ball on a sheet pan lined with parchment paper and repeat with the remaining rice.
- Make a breading station with a bowl of flour, a bowl with two beaten eggs, and a bowl of panko breadcrumbs. Dredge each rice ball in the flour, dip it in the egg, then roll it in the panko to coat. Return the breaded ball to the sheet pan and repeat with the remaining balls.
- Spray the arancini balls with cooking spray and cook in the air fryer at 390℉ for 10 minutes, rotating them every 3-4 minutes, until the exterior is golden brown. Transfer to a platter and serve warm with marinara dipping sauce.
Notes
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Margaret says
Hi Scott. Your arancini recipe (and pics!) looks amazing. One note - I see that parmesan is called for - but it is not listed in the recipe ingredients. Can you confirm how much grated parmesan is added to the rice? Many thanks
Scott says
Sorry Margaret! I have updated the ingredients list. It should be 1 cup of finely shredded Parmesan.