Arancini are crisp Italian risotto balls with a molten cheese centre — the perfect way to use up leftover risotto. The air fryer crisps the crumb golden with just a spray of oil. Here's how.
Key takeaways
Q: How do you make arancini in an air fryer?
A: Shape cold risotto around a cube of mozzarella, coat in egg and breadcrumbs, and air fry at 200°C (400°F) for 10–12 minutes.
Q: Do you need cold risotto?
A: Yes — chilled risotto holds its shape far better than warm.
The method
Use cold, leftover risotto — it's much easier to shape. Press a cube of mozzarella into the centre of each ball and seal the rice around it, then coat in flour, egg and breadcrumbs. Spray with oil and air fry until golden and crisp, with the cheese melting inside.
The recipe
Air Fryer Arancini
Ingredients
- 400g cold risotto
- Mozzarella cubes
- Flour, 1 egg, breadcrumbs
- Oil spray
Method
- Shape risotto around a mozzarella cube.
- Coat in flour, egg, then breadcrumbs.
- Spray with oil; single layer.
- Air fry at 200°C for 10–12 minutes.
Tips
- Cold risotto holds its shape.
- Seal the cheese in well so it doesn't leak.
- Spray with oil for a golden crumb.
Frequently asked questions
How do you make arancini in an air fryer?
Shape cold risotto around a cube of mozzarella, coat in flour, egg and breadcrumbs, spray with oil, and air fry at 200°C for 10–12 minutes until golden.
Do you need cold risotto for arancini?
Yes — chilled, leftover risotto is much firmer and easier to shape into balls that hold together than warm risotto.
How do you stop the cheese leaking out?
Press the mozzarella cube into the centre and seal the rice fully around it, then make sure the breadcrumb coating is complete with no gaps.