Air Fried Arancini Rice Balls

August 3, 2017
air fried arancini rice balls, risotto rice balls, arancini, italian appetizer, finger food, summer finger food, kid friendly food, florida girl cooks

air fried arancini rice balls, risotto rice balls, arancini, italian appetizer, finger food, summer finger food, kid friendly food, florida girl cooks

Air Fried Arancini Rice Balls

Air Fried Arancini Rice Balls, I never thought I’d hear such a phrase in my life. I’ve made arancini before and even though there are many healthier ways to eat them, frying them yields the best flavor. I’m relatively new to air frying as I have recently purchased the new Breville Smart Oven Air. I love this oven so far with it’s 13 options that include but are not limited to toast, pizza, proof, bake, roast, air fry, dehydrate (great for making your own chips). Air frying is the best of both worlds of a bit naughty but without all of the excess oil. If you’re looking to minimize clutter, save money on your electric bill, and cook different ways then this oven is perfect for you! Enjoy

Air Fried Arancini Rice Balls

Ingredients

For the risotto:

1/4 lb. (125 g) thinly sliced prosciutto
2 Tbs. extra-virgin olive oil
1 yellow onion, finely diced
Kosher salt and freshly ground pepper
1 garlic clove, minced
1 1/2 cups (10 1/2 oz./330 g) Arborio rice
1/2 cup (4 fl. oz./125 ml) white wine
6 cups (48 fl. oz./1.5 l) chicken broth, warmed
2 Tbs. unsalted butter
1 cup (5 oz./155 g) frozen peas, thawed

To assemble:

2 cups (4 oz./125 g) fresh bread crumbs
1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
2 eggs

Prepare

1. To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.

2. In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.

3. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.

4. Preheat a Philips airfryer to 400°F (200°C).

5. In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.

 

Air Fried Arancini Rice Balls
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
For the risotto
  1. 1/4 lb. (125 g) thinly sliced prosciutto
  2. 2 Tbs. extra-virgin olive oil
  3. 1 yellow onion, finely diced
  4. Kosher salt and freshly ground pepper
  5. 1 garlic clove, minced
  6. 1 1/2 cups (10 1/2 oz./330 g) Arborio rice
  7. 1/2 cup (4 fl. oz./125 ml) white wine
  8. 6 cups (48 fl. oz./1.5 l) chicken broth, warmed
  9. 2 Tbs. unsalted butter
  10. 1 cup (5 oz./155 g) frozen peas, thawed
To assemble
  1. 2 cups (4 oz./125 g) fresh bread crumbs
  2. 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
  3. 2 eggs
Instructions
  1. To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.
  2. In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.
  3. When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.
  4. Preheat a Philips airfryer to 400°F (200°C).
  5. In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.
Florida Girl Cooks http://floridagirlcooks.com/

air fried arancini rice balls, risotto rice balls, arancini, italian appetizer, finger food, summer finger food, kid friendly food, florida girl cooks

 

air fried arancini rice balls, risotto rice balls, arancini, italian appetizer, finger food, summer finger food, kid friendly food, florida girl cooks

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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