Description
These super crispy air fryer arancini will make you want to cook risotto more. Crispy on the outside, and filled with creamy risotto on the inside. Stuff them with fontina for a cheesy twist!
Ingredients
Units
Scale
- 2 1/2 to 3 cups leftover cooked risotto (chilled)
- 1 cup shredded fontina cheese
- 1 1/2 cups breadcrumbs (see notes)
- Avocado oil spray
- freshly grated Parmigiano-Reggiano (for topping)
- Chopped fresh parsley (for garnish)
- Tomato sauce/marinara sauce (for serving)
- flaky salt (for garnish)
Instructions
- Using a large cookie scoop (about 1/4-1/3 cup), roll your risotto into balls. Press down in the center and stuff with some of the shredded cheese and then close it back up. Set them aside on a parchment lined baking sheet until all are done.
- Preheat your air fryer to 380℉. Pour the breadcrumbs into a bowl, baking dish, or on a large plate.
- Roll the risotto balls in the breadcrumbs, being sure they are well coated.
- Place in the air fryer and spray with oil. Bake for ten to 12 minutes, flipping halfway and giving one more spray on the other side.
- Turn the heat up to 400℉ and air fry for two to three minutes, until browned and crispy. Watch closely to avoid burning.
- Carefully remove the arancini and repeat with remaining rice balls.
- Transfer to a plate or serving dish and serve with grated Parmigiano-Reggiano and parsley with sauce on the side. Garnish with flaky salt if using. Enjoy while warm.
Notes
Use leftover cooked risotto that has been completely chilled in the fridge for best results.
For breadcrumbs, I like using panko, but any type will work. There is no need to season the breadcrumbs if the risotto is well seasoned (which it should be).
This recipe makes about 20 balls. Two balls per serving.