Air fryer recipe · Snacks
Air-Fried Rice Arancini
Italian risotto balls with a molten mozzarella heart and crisp crumb shell.
- 28 minTotal time
- 195°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 550kcal
- 26.1 gprotein
- 65.3 gcarbs
- 19.5 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked risotto or sticky rice2 cups
- Mozzarella cubes12 small
- Grated parmesan1/3 cup
- Beaten egg1
- Italian bread crumbs1 cup
- Saltto taste
Method
Season the rice
Stir the grated parmesan and salt through the cooled risotto until it is sticky enough to mould in your hands. Cold rice clumps together and shapes much more easily than warm, loose grains.
Hide the cheese
Cup a portion of rice in your palm, press a mozzarella cube into the centre and close the rice fully around it. A tight seal with no gaps keeps the cheese from leaking out as it melts.
Egg and crumb
Dip each ball in the beaten egg, then roll it in the Italian bread crumbs for a full, even coat. The egg wash glues the crumbs into a crisp shell that protects the soft centre inside.
Spray generously
Mist the arancini thoroughly with oil so the crumb turns crunchy and golden. Going light on the oil leaves pale, dry spots where the crust stays raw and floury.
Air-fry until molten
Air-fry at 195C for 13 min, turning once halfway through. They are ready when the crumb shell is golden-brown and set right through and the cheese centre is soft and gooey.
