Air fryer recipe · Starters
Saffron Risotto Balls
Sunset-gold saffron rice rolled, crumbed and crisped into bite-sized golden nuggets.
- 30 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 115kcal
- 7.1 gprotein
- 10.2 gcarbs
- 4.9 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked saffron risotto2 cups
- Breadcrumbs1 cup
- Eggs2
- Parmesan, grated1/3 cup
- Peas1/4 cup
- Olive oil sprayas needed
Method
Chill the risotto
Stir the peas through the cold saffron risotto, then cover and chill it until firm. Cold, set rice rolls into neat balls that hold their shape, while warm risotto is sticky and slumps apart in your hands.
Roll into balls
Scoop level tablespoons of the rice and roll each between your palms into a walnut-sized ball. Press firmly as you go so the grains knit together, or the balls loosen and crack once they hit the coating and the hot basket.
Coat in crumbs
Dip each ball in beaten egg, then roll it in breadcrumbs mixed with the grated parmesan. Give every ball a second pass through egg and crumbs, since a double shell fries up thicker and stays crisp instead of splitting.
Mist with oil
Spray the balls all over with a thin film of olive oil, turning them so no dry patch is left. The oil is what lets the crumbs turn deep golden; skip it and you get pale, powdery patches that taste of raw flour.
Air-fry until crisp
Arrange the balls in a single layer with space between them and air-fry at 190°C for 13 min, shaking the basket once. They are done when evenly golden and crunchy outside and piping hot right through the centre.
