Air Fryer Arancini
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 for your next party!
Servings: 24 arancini balls
Calories: 254kcal
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
Store leftovers in an airtight container and refrigerate for up to 4 days. The cooled arancini can also be 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.
Nutrition
Serving: 2balls | Calories: 254kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Fiber: 2g | Sugar: 1g