Air Fryer Basil & Parmesan Arancini

Arancini are delicious, crispy, Sicilian street food made of risotto that’s rolled into a ball, stuffed, breaded and gently fried.  They have a mozzarella cheese filling and crunchy breadcrumb coating and can be served with a topping sauce of your choice. You’re going to love the crispy outside and creamy inside of these Italian snacks, because instead of deep frying these balls, we’ve opted for a healthier air-fried version and we’ve paired it with our De Grendel Op Die Berg Pinot Noir.

Ingredients

For the Risotto

• 1 Tbsp olive oil
• 1 medium onion, finely chopped,
• 1 cup Arborio rice
• 3 cups vegetable stock
• 1/2 cup Parmesan cheese
• 1 large whole egg & 1 large egg yolk, lightly beaten together

For the filling

• 1/2 cup mozzarella cheese, coarsely grated

For the coating

• 1 cup flour
• 3 large egg whites, beaten with a fork
• 2 cups fine Italian breadcrumbs 

To serve

• Marinara sauce
• Basil Pesto
• Some grated Parmesan

Method

Cooking the Risotto

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and sauté for 3 minutes or until the onion is soft and translucent.
3. Stir in the rice.
4. Add the vegetable stock and bring to a boil then lower to a simmer.
5. Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
6. Once the rice is cooked, transfer to a bowl and cool completely.
7. When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.

Making the Arancini

1. Divide the mixture in 12 equal portions and place the portions on a small tray.
2. To fill: Scoop up one portion of the rice mixture and cup it in one hand. Use your other hand to flatten it slightly and make an indentation. Place about a teaspoon of the mozzarella inside then close your hand, making a fist and gently roll into a ball. Repeat with all the portions.
3. Place the rice balls on a lined baking tray.
4. Roll each ball in the flour then the egg whites and then the breadcrumbs then place on the baking tray.
5. Place then in the air fryer.
6. Fry at 200 degrees Celsius for 6-8 minutes or until golden brown and crispy.
7. Serve in a bowl with marinara sauce, a swirl of pesto and some grated Parmesan, and enjoy with a glass of De Grendel Op Die Berg Pinot Noir.