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.
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
- Marinara sauce
- Basil Pesto
- Some grated Parmesan
Cooking the Risotto
- In a medium saucepan, heat the olive oil over medium heat.
- Add the chopped onion and sauté for 3 minutes or until the onion is soft and translucent.
- Stir in the rice.
- Add the vegetable stock and bring to a boil then lower to a simmer.
- Cook the rice until tender and all the liquid has absorbed, for about 20 minutes.
- Once the rice is cooked, transfer to a bowl and cool completely.
- When cooled stir in the grated Parmesan cheese, beaten egg and egg yolk.
Making the Arancini
- Divide the mixture in 12 equal portions and place the portions on a small tray.
- 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.
- Place the rice balls on a lined baking tray.
- Roll each ball in the flour then the egg whites and then the breadcrumbs then place on the baking tray.
- Place then in the air fryer.
- Fry at 200 degrees Celsius for 6-8 minutes or until golden brown and crispy.
- 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.