Air Fryer Arancini

Step 1

In a large bowl, stir together the beaten eggs, risotto, Parmesan, and ½ cup of the breadcrumbs until well combined. Place the remaining breadcrumbs in a separate shallow bowl.

Step 2

Using about 2 tablespoons of the risotto mixture for each ball, form the mixture into balls. You should end up with roughly 15 to 18 balls.

Step 3

Create a small indentation or dimple in the center of each risotto ball using your thumb. Place a cube of mozzarella in the dimple, then gently mold the risotto mixture around the mozzarella to completely enclose it. (Chef’s note: It’s easier to wet your hands slightly before you roll each ball; it prevents the rice from sticking to your hands.) Make sure the cheese is fully covered. Roll each ball in the remaining breadcrumbs until fully coated. (If you are making these ahead of time, you can refrigerate the arancini at this point and cook them when you are ready to serve.)

Step 4

Preheat your air fryer to 400 degrees F for 5 minutes. Once preheated, place a sheet of parchment paper in the basket of your air fryer. Carefully place as many arancini balls as will fit in the air fryer basket without touching. Depending on the size of your basket, you may need to cook them in two batches. Drizzle the arancini with a touch of olive oil.

Step 5

Cook the arancini at 400 degrees F for 10 to 12 minutes, until golden brown and crispy.

Step 6

Serve the arancini warm, alongside marinara for dipping.