Description of this recipe:
These Air-Fryer Arancini are a delightful twist on the classic Italian street food. Instead of deep-frying, we’re using the magic of the air fryer to achieve that perfectly crispy exterior while keeping things a little lighter. Stuffed with creamy mozzarella and a flavorful risotto, these golden balls are guaranteed to be a hit at your next gathering or a satisfying treat for yourself.
Why you will love this recipe:
- Effortless Crispiness: The air fryer delivers an unbelievably crispy crust without the need for excessive oil.
- Flavor Explosion: Creamy risotto, gooey mozzarella, and a parmesan sprinkle create a symphony of Italian flavors in every bite.
- Versatile Snack or Appetizer: Perfect for parties, game nights, or a simple yet elegant appetizer.
- Customizable: Feel free to experiment with different cheeses, herbs, or even add some cooked meat to the risotto for a personalized touch.
- Make-Ahead Friendly: These arancini can be prepared ahead of time and air-fried just before serving, making them ideal for entertaining.
Introduction
Arancini, which translates to “little oranges” in Italian, are traditionally deep-fried rice balls originating from Sicily. These savory treats are usually made with leftover risotto, stuffed with various fillings, coated in breadcrumbs, and then fried to a golden brown perfection.
Deep-frying, while delicious, can be a bit of a messy and unhealthy process. That’s where the air fryer comes in to save the day! Using an air fryer allows us to achieve the same crispy exterior with significantly less oil. The result is a lighter, healthier version of this classic Italian snack that is just as satisfying and flavorful.
This recipe will guide you through the process of making these delectable air-fryer arancini, step-by-step. We’ll start by preparing the risotto, forming the balls with a generous mozzarella filling, and then coating them in a crispy breadcrumb mixture. Finally, we’ll air-fry them to golden perfection, ready to be devoured.
Ingredients:
- 15g unsalted butter
- 1 medium onion, finely chopped (approx. 100g)
- 1 large garlic clove, crushed
- 200g risotto rice (Arborio or Carnaroli are best)
- 700ml hot chicken or vegetable stock
- 50g Parmesan, finely grated, plus extra to serve
- 125g fresh mozzarella, cut into 12 small cubes
- 100g all-purpose flour
- 2 large eggs, beaten
- 100g dried breadcrumbs (panko breadcrumbs recommended for extra crispiness)
- Olive oil spray, for misting
Preparation:
Step 1: Sauté the Aromatics
Melt the butter in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Add the finely chopped onion and crushed garlic and sauté for about 5 minutes, or until the onion is softened and translucent. Be careful not to brown the garlic, as this can impart a bitter taste. Stir frequently to prevent sticking. The goal is to gently sweat the aromatics to release their flavor into the butter, which will then infuse the rice.
Step 2: Toast the Rice
Add the risotto rice to the saucepan and stir well to coat each grain with the butter and onion mixture. Cook for 1 minute, stirring constantly, until the rice grains are lightly toasted and slightly translucent around the edges. This toasting process helps to release the starch from the rice, which contributes to the creamy texture of the finished risotto.
Step 3: Cook the Risotto
Pour in about half of the hot chicken or vegetable stock, ensuring the rice is submerged. Stir well to combine. Bring the mixture to a gentle simmer. Continue to cook the risotto for about 20 minutes, stirring frequently, especially towards the end, to prevent the rice from sticking to the bottom of the pan. As the liquid is absorbed, add more stock, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next. The rice should be tender and creamy, with a slight bite in the center (al dente).
Step 4: Add Parmesan and Cool
Once the risotto is cooked to your liking, stir in the finely grated Parmesan cheese. Season with salt and freshly ground black pepper to taste. The Parmesan adds a salty, savory note to the risotto. Spread the risotto out evenly on a large baking sheet or tray to cool to room temperature. This step is crucial because it allows the risotto to firm up, making it easier to handle and shape into balls.
Step 5: Prepare the Mozzarella
While the risotto is cooling, cut the mozzarella cheese into 12 small cubes. Pat the mozzarella dry with kitchen paper to remove excess moisture. This will help prevent the arancini from becoming soggy during air-frying.
Step 6: Shape the Arancini
Once the risotto has cooled completely, divide it into 12 equal portions. Take one portion of risotto and flatten it in the palm of your hand. Place a piece of mozzarella in the center of the flattened risotto. Carefully bring up the edges of the risotto to enclose the mozzarella completely, forming a neat ball. Roll the ball gently between your palms to smooth out any imperfections. Repeat this process with the remaining risotto and mozzarella.
Step 7: Bread the Arancini
Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs with a fork. In the third dish, place the dried breadcrumbs. Roll each risotto ball in the flour, making sure to coat it evenly. Dip the floured ball into the beaten egg, again ensuring it’s fully coated. Finally, roll the egg-dipped ball in the breadcrumbs, pressing gently to adhere. The breadcrumb coating should be thick and even.
Step 8: Chill the Arancini
Place the breaded arancini on a baking sheet lined with parchment paper. Cover them with plastic wrap and chill in the refrigerator for at least 30 minutes, or preferably for an hour or two. Chilling the arancini allows the breadcrumb coating to set, which helps them hold their shape during air-frying.
Step 9: Air-Fry the Arancini
Preheat your air fryer to 190°C (375°F). Lightly mist the arancini with olive oil spray on all sides. This helps to achieve a golden brown color and crispy texture. Place the arancini in the air fryer basket in a single layer, being careful not to overcrowd the basket. You may need to cook them in batches. Air-fry for 10-15 minutes, or until the arancini are golden brown and crispy.
Step 10: Serve and Enjoy
Carefully remove the air-fried arancini from the air fryer basket. Sprinkle with extra grated Parmesan cheese and serve immediately.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve as a standalone appetizer with a side of marinara sauce for dipping.
- Include them as part of an Italian antipasto platter.
- Serve as a side dish with grilled chicken or fish.
- Pair them with a fresh salad for a light lunch.
Tips:
- Use leftover risotto: This is a great way to use up leftover risotto.
- Keep the risotto cold: Cold risotto is easier to work with and shape into balls.
- Don’t overcrowd the air fryer: Overcrowding the air fryer will result in uneven cooking and less crispy arancini.
- Adjust cooking time: Cooking times may vary depending on your air fryer model.
- Freeze for later: Uncooked arancini can be frozen for up to 2 months. Thaw them completely before air-frying.
- Add flavor: Experiment with different herbs, spices, or cheeses in the risotto.
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour (plus chilling time)
Nutritional Information (estimated per serving):
Calories: 250
Protein: 10g
Sodium: 300mg
Conclusion
These air-fryer arancini are a delicious and healthier take on a classic Italian favorite. With their crispy exterior, creamy risotto, and gooey mozzarella filling, they’re sure to be a crowd-pleaser. Whether you’re looking for a quick and easy appetizer or a satisfying snack, these arancini are the perfect choice.
Questions and Answers about Air-Fryer Arancini:
Q1: Can I use a different type of cheese besides mozzarella?
A: Absolutely! While mozzarella is a classic choice for arancini, you can certainly experiment with other cheeses. Provolone, fontina, or even a smoked mozzarella would all be delicious alternatives. Just be sure to choose a cheese that melts well and has a complementary flavor profile to the risotto.
Q2: Can I make these arancini ahead of time and freeze them?
A: Yes, you can definitely make these arancini ahead of time and freeze them for future use. After breading the arancini, place them on a baking sheet lined with parchment paper and freeze them for about 2-3 hours, or until they are solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to air-fry them, there’s no need to thaw. Just add a few extra minutes to the cooking time.
Q3: What if I don’t have an air fryer? Can I bake these arancini in the oven?
A: While air-frying provides the best results for a crispy exterior, you can certainly bake these arancini in the oven as an alternative. Preheat your oven to 200°C (400°F). Place the breaded arancini on a baking sheet lined with parchment paper. Mist them generously with olive oil spray. Bake for about 20-25 minutes, or until they are golden brown and heated through, turning them halfway through the cooking time to ensure even browning.
Q4: My risotto is too wet. What can I do?
A: If your risotto is too wet, you can try cooking it for a few more minutes over low heat, stirring frequently, to allow some of the excess liquid to evaporate. You can also add a tablespoon or two of grated Parmesan cheese, which will help to absorb some of the moisture. However, be careful not to overcook the risotto, as this can make it gluey.
Q5: Can I add other ingredients to the risotto besides Parmesan cheese?
A: Of course! Feel free to get creative and add other ingredients to your risotto to customize the flavor. Some popular additions include cooked peas, mushrooms, sun-dried tomatoes, spinach, or even small pieces of cooked meat, such as prosciutto or sausage. Just be sure to chop any additions into small pieces so that they distribute evenly throughout the risotto. You can also experiment with different herbs and spices to add depth of flavor.
