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Air Fryer Arancini

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Crispy golden Italian rice balls stuffed with melty mozzarella, made without deep frying. Cold risotto is formed around a cheese filling, breaded in panko, and air-fried to a deeply golden crust with a gooey center.

Ingredients

Scale
  • For the risotto base:
  • 1.5 cups Arborio rice
  • 4 cups warm chicken or vegetable broth
  • 1/2 cup dry white wine
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp butter
  • 1/2 cup grated Parmesan
  • Salt and pepper
  • Optional: 2 tbsp finely chopped fresh parsley
  • For the filling:
  • 4 oz fresh mozzarella or mozzarella pearls, cut into small cubes
  • Optional: 2 tbsp tomato paste mixed with a little broth for a meat filling variant
  • For breading:
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1.5 cups panko breadcrumbs
  • 1/2 tsp salt
  • Cooking spray

Instructions

  1. Warm broth in a separate pot and keep it hot. In a heavy-bottomed pan, sauté onion and garlic in butter over medium heat until softened. Add Arborio rice and stir to coat for 2 minutes, then add wine and stir until fully absorbed.
  2. Add warm broth one ladle at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for about 20 minutes until the rice is al dente with a creamy, flowing consistency.
  3. Remove from heat and stir in Parmesan. Season with salt and pepper to taste. Spread risotto in a thin layer on a sheet pan, cool to room temperature, then refrigerate for at least 3 hours or overnight until firm and cold.
  4. Wet your hands with cold water. Scoop about 3 tablespoons of cold risotto and flatten into a disc in your palm. Place a small cube of mozzarella in the center, bring the edges up and around the cheese, and roll gently into a 2-inch ball. Place on a parchment-lined sheet and repeat with remaining risotto.
  5. Set up a breading station with flour, beaten egg, and panko. Roll each ball in flour, then dip in egg, then coat in panko, pressing firmly on all surfaces. Return breaded balls to the refrigerator for 15 minutes to let the coating set.
  6. Preheat air fryer to 375°F. Spray the basket with cooking spray. Place arancini in a single layer with space between each and spray generously with cooking spray. Air fry at 375°F for 14 minutes, turning halfway through, until deeply golden.
  7. Let cool 4 minutes before serving — the mozzarella center is molten. Serve with warm marinara sauce for dipping.

Notes

Filling variations: Classic Sicilian: brown ground beef and pork with onion, garlic, tomato paste, and a splash of wine; cool completely before using. Spinach and ricotta: mix drained cooked spinach with ricotta and Parmesan for a vegetarian option. Taleggio and mushroom: dice Taleggio with sautéed mushrooms for a rich, pungent filling.

Arancini falling apart? The risotto was likely not cold enough when forming, or was undercooked (less starchy = less binding). Chill thoroughly and cook risotto to a creamy consistency before refrigerating.

Freezing: Freeze after breading on a sheet pan, then transfer to a bag. Cook from frozen at 370°F for 16 to 18 minutes. Texture is slightly less crispy but still very good.

Leftover risotto: Already-chilled leftover risotto is ideal — it has had time to firm up and binds well. Long-grain rice will not work; Arborio or other short-grain risotto rice is required for the right starch content.

Note on total time: Includes approximately 3 hours of inactive refrigerator chilling time for the risotto plus 15 minutes for the breading to set.

Find it online: https://airfrycentral.com/air-fryer-arancini-italian-rice-balls-perfected/