Ingredients: |
Ingredients: 1 Tbsp olive oil
1 shallot, minced
2 cloves garlic, minced
1 cup arborio rice
¼ cup dry white wine
3 cups low-sodium chicken broth, warmed
½ cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
½ cup plus 3 Tbsp Italian-style seasoned breadcrumbs
Fifteen ½" cubes whole-milk mozzarella cheese (from a 3.5-oz piece)
Nonstick cooking spray, for the air fryer
Warmed marinara sauce, for serving
|
Directions: |
Directions:Heat olive oil in medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Pour in the wine and cook until completely absorbed, 1-2 minutes more. Pour in the warm chicken broth, about ½ cup at a time; cook, stirring constantly and allowing all of the liquid to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the Parmesan, ¾ teaspoon salt and a few grinds of pepper.
Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour up to 8 hours (cover with plastic wrap).
Stir 3 Tbsp of the breadcrumbs into the risotto until evenly combined. Form the mixture into 15 arancini (each about 3 Tbsp and 1½" in diameter). Insert 1 mozzarella cube in the center of each one, then roll between the palm of your hands to make a smooth, round ball. Refrigerate until chilled through, about 30 minutes more.
Preheat a 3.5-quart air fryer to 400º and spray the basket with nonstick cooking spray. Place the remaining ½ cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs until evenly coated. Add the arancini to the basket and spray the tops with more nonstick cooking spray. Cook until golden brown and crisp, about 10 minutes.
Transfer to a platter and serve with warm marinara sauce, for dipping. |
This recipe for Arancini-Air Fryer is from