Arancini (Crispy Risotto Balls)

By: Augusta Quiñones

Arancini (Crispy Risotto Balls)
cuisine icon Cuisine
Italian
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
(but it’s much better with panko), 8 servings, air frying, Augusta Quiñones, christmas, cook 10 min, cubes goat cheese or mantecoso cheese, egg, instant vortex, italian, leftover risotto, optional, paprika, prep 5 min, rice, sauce, sesame seeds, to taste

prep icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon Servings
8 Servings
Ingredients
  • 1 cup panko
  • 2 tbsp. sesame seeds
  • 1 tsp. paprika
  • 1 egg, beaten
  • 1 cup leftover risotto
  • 8 cubes goat cheese or mantecoso cheese, optional
  • Teriyaki sauce, to taste
Instructions
  • In a deep dish, mix the panko with the sesame seeds and paprika. Set aside.
  • In a separate bowl, beat the egg. Set aside.
  • Dampen your hands to divide the risotto into 8 portions and shape into balls. As an option, insert a small cheese cube in each ball and seal so it doesn’t ooze out while cooking.
  • Dip each ball in the beaten egg and then into the panko mixture. Set aside.
  • On the Instant Vortex control panel, press Air Fry, setting the time to 10 minutes and the temperature to 400˚F / 205˚C. Press Start.
  • Once Add Food appears on the display, open the basket and place the balls inside. Close.
  • When Turn Food appears on the display, remove the basket from the Instant Vortex and shake gently to turn the balls over. Reinsert the Instant Vortex basket and close.
  • When the timer goes off, open the compartment and remove the balls. Serve immediately with teriyaki sauce, or sauce of choice.
Notes
  • This recipe can be doubled or divided easily to the amount of leftover risotto you have.
  • You can use breadcrumbs instead of panko if desired. If you do, it is best to double the layer of egg and breadcrumbs to add crispiness.
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