Easy Air Fryer Arancini (Italian Rice Balls)

Two air fried Arancini Rice Balls made with Chorizo Risotto. The ball on the right has a bite taken out showing the chorizo and rice inside

Easy Air Fryer Arancini (Italian Rice Balls)

So you have left over risotto and don't know what to do with it? These Arancini balls are the perfect solution, the air fryer makes them so easy!

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Course Appetizer, Main Course

Cuisine Italian

Servings people

Equipment

2 deep plates
1 Air fryer

Ingredients

200 g chilled left over risotto best made the day before and chilled overnight, the weight is a guide, use what you have
2 eggs
50 g bread crumbs this is the starting weight

Instructions

Chill the leftovers of your risotto (any risotto ingredient combination will work great, especially our Chorizo Risotto or Gammon Rice) for a good few hours or overnight so that it has a chance to thicken and "set".
Prepare two deep plates, beat the eggs in the first one, scatter the breadcrumbs in the second.
Scoop some of the chilled risotto, roll into golf-sized balls.
Coat each ball in the beaten egg.
Then coat in the breadcrumbs.
Place in cold air fryer basket spacing them out, no need to preheat, and air fry with the times we've tested:
- Instant Vortext and air fryers which have a built-in preheating time: 205ºC for 7 minutes
- Ninja, Cosori and air fryers that don't don't have a built-in preheating time: 205ºC for 9 minutes.
- Ninja Double stack - 12 minutes at 240ºC. You could also place the balls on the metal rack that comes with the Double Stack to get closer to the heat source and reduce cooking time.
- Air Fryer Lids: place close to the air fryer lid (so in the basket tray or provided rack): 205ºC for 9 minutes.
Flip or turn a couple of times so that they brown and crisp up evenly. All air fryers vary so this is a guideline, add time if necessary

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