Air Fryer Arancini

Ingredients

• •3 cups cooked risotto, chilled
• •4 oz mozzarella cheese, cut into 16 small cubes
• •1/2 cup all-purpose flour
• •2 eggs, beaten
• •1 1/2 cups panko breadcrumbs
• •1/3 cup Parmesan cheese, finely grated
• •as needed olive oil spray
• •1 cup marinara sauce, warmed

Directions

1. 1Divide the chilled risotto into 16 portions; press a mozzarella cube into each portion and shape into a compact ball.
2. 2Place flour, beaten eggs, and panko mixed with Parmesan in three separate bowls; coat each rice ball in flour, egg, then crumbs.
3. 3Chill the breaded risotto balls for 15 minutes so the coating and rice firm before cooking.
4. 4Preheat the air fryer to 390°F (200°C) for 3 minutes; spray the basket and arancini lightly with olive oil.
5. 5Arrange 8 risotto balls in one layer and air fry 10–12 minutes, turning after 6 minutes, until the panko is deeply golden and crisp.
6. 6Repeat with the remaining 8 arancini; serve immediately with warm marinara sauce.

💡 Cold risotto is essential: freshly cooked rice is too loose to enclose the mozzarella cleanly and is more likely to split in the basket.

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