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15-Minute Air Fryer Arancini

These crispy arancini, made from leftover risotto and mozzarella, are coated in breadcrumbs and air-fried to perfection, offering a delightful crunch and a molten center.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked risotto, cooled Use well-cooled risotto for best shape.
  • 1/2 cup grated Parmesan cheese
  • 1 egg beaten
  • 1/2 cup breadcrumbs Panko yields a loftier crunch.
  • 1/2 cup mozzarella cheese, cut into small cubes
  • 1 tsp olive oil For brushing or spraying.
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

Preparation
  1. Preheat the air fryer to 375°F (190°C).
  2. In a bowl, mix the cooled risotto, Parmesan cheese, egg, salt, and pepper.
  3. Take a small portion of the mixture and flatten it in your palm.
  4. Place a cube of mozzarella in the center and shape into a ball.
  5. Roll each ball in breadcrumbs to coat evenly.
  6. Lightly brush or spray the arancini with olive oil.
  7. Place them in the air fryer basket in a single layer.
  8. Cook for 10-12 minutes, turning halfway, until golden and crispy.
Serving
  1. Serve warm with marinara sauce or your favorite dip.

Notes

Cool completely to store. Store in an airtight container in the refrigerator for up to 3 days. To re-crisp, return to the air fryer at 350°F (175°C) for 4-6 minutes.