Air Fryer Arancini
Air Fryer Arancini combine chilled risotto, Parmesan, mozzarella, and Italian breadcrumbs; air fry at 375°F for 12 minutes until golden with a molten center.
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Method
- 1
Mix cold risotto with Parmesan and egg. The mixture should be sticky and moldable.
- 2
Take a golf ball-sized portion. Flatten, place a mozzarella cube in the center, and form into a ball, sealing completely.
- 3
Roll in flour, then egg, then Italian breadcrumbs.
- 4
Spray all sides with cooking spray.
- 5
Air fry at 375°F for 10-12 minutes, turning halfway, until deeply golden. Rest 3 minutes (the cheese inside is molten). Serve with marinara.
Pro tip. The rice must be cold and sticky or the balls won't hold together. Leftover risotto is ideal, but any sticky rice works. Make sure the mozzarella is fully sealed inside or it leaks out. These can be formed ahead and refrigerated until ready to cook.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 240 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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