📝 About This Recipe
Transport your taste buds to the sun-drenched streets of Sicily with these exquisite Arancini, reinvented for the modern kitchen. Traditionally deep-fried, this air-fried version achieves that signature shattering crunch and golden hue without the heavy oil, encasing a heart of velvety risotto and gooey mozzarella. Each bite offers a harmonious balance of savory saffron-scented rice, bright herbs, and a molten cheese center that defines Italian comfort food at its finest.
🥗 Ingredients
The Risotto Base
- 2 cups Arborio or Carnaroli rice (cooked and chilled (leftover risotto works best))
- 1/2 cup Parmesan cheese (freshly grated)
- 1 Egg (large, lightly beaten)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 pinch Saffron threads (steeped in 1 tsp warm water (optional for color))
The Filling
- 4 ounces Fresh Mozzarella (cut into 1/2-inch cubes)
- 1/4 cup Frozen peas (thawed and patted dry)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Eggs (large, beaten with 1 tbsp water)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1 teaspoon Dried oregano (mixed into breadcrumbs)
- 1 Olive oil spray (high-quality for browning)
For Serving
- 1 cup Marinara sauce (warmed for dipping)
- 3-4 leaves Fresh basil (torn for garnish)
👨🍳 Instructions
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1
Ensure your cooked risotto is completely cold; it should be firm and slightly sticky. If it is too loose, the balls will fall apart during the air-frying process.
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2
In a large mixing bowl, combine the chilled rice, grated Parmesan, one beaten egg, chopped parsley, and the saffron water. Mix thoroughly until the rice is evenly coated and seasoned.
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3
Prepare your filling by ensuring the mozzarella cubes are dried with a paper towel to prevent excess moisture from steaming the rice from the inside.
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4
Scoop about 2-3 tablespoons of the rice mixture into your palm. Flatten it slightly into a disc.
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5
Place one cube of mozzarella and 2-3 peas in the center of the rice disc. Gently fold the rice over the filling, rolling it between your palms to form a smooth, tight ball about the size of a golf ball.
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6
Repeat the process until all rice is used, placing the formed balls on a parchment-lined baking sheet. Chill the formed balls in the freezer for 10 minutes to help them set.
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7
Set up three shallow bowls: one with flour, one with the egg wash (2 eggs + water), and one with the seasoned Panko breadcrumbs.
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8
Dredge each ball lightly in flour, shaking off the excess. Dip into the egg wash until fully coated, then roll in the Panko, pressing gently so the crumbs adhere firmly.
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9
Preheat your air fryer to 375°F (190°C) for at least 5 minutes to ensure a crisp start.
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10
Place the arancini in the air fryer basket in a single layer, ensuring they do not touch. You may need to cook in batches depending on the size of your fryer.
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11
Generously spray the tops of the arancini with olive oil spray. This is the secret to achieving that deep-fried golden color.
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12
Air fry for 12-15 minutes. Halfway through (at about 7 minutes), gently shake the basket or use tongs to rotate the balls, and give them another light spray of oil.
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13
Cook until the exterior is deeply golden brown and the cheese inside feels soft when the ball is gently squeezed.
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14
Remove carefully and let them rest for 2-3 minutes. This allows the cheese to settle so it doesn't run out immediately when bitten.
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15
Garnish with fresh basil and serve immediately alongside a bowl of warm marinara sauce.
💡 Chef's Tips
Always use cold, short-grain rice; fresh hot rice will be too mushy to hold its shape. If the rice sticks to your hands while forming balls, lightly dampen your palms with water. For an even more golden crust, toast the Panko breadcrumbs in a dry pan for 2 minutes before breading. Avoid overcrowding the air fryer basket; air circulation is key to getting that 'fried' texture. To make ahead, bread the balls and freeze them; you can air fry them straight from frozen by adding 5 minutes to the cooking time.
🍽️ Serving Suggestions
Serve with a side of spicy Arrabiata sauce for a zesty kick. Pair with a crisp glass of Pinot Grigio or a light Italian Lager. Offer a side of arugula salad with a lemon vinaigrette to cut through the richness. Drizzle with a touch of truffle oil or balsamic glaze just before serving for a gourmet touch. Serve as part of an Italian antipasto platter with cured meats and olives.