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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.
- 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
- 2 cups (4 oz./125 g) fresh bread crumbs
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 2 eggs
- 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.
- 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.
- 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.
- Preheat a Philips airfryer to 400°F (200°C).
- 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.
The post Air Fried Arancini Rice Balls appeared first on Florida Girl Cooks.
]]>The post LEMON PEPPER RISOTTO appeared first on Florida Girl Cooks.
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Lemon Pepper Risotto
Ingredients
3 tbsp margarine
2 cup arborio rice
4 cups chicken stock
1/2 cup heavy cream
1/2 tsp. salt
1/2 tbsp. fresh cracked pepper
juice from oneblack lemon
Prepare
1. Heat butter in a large heavy skillet until it turns a golden color.
2. Add 1/2 cup of risotto and stir, allowing it to absorb the butter.
3. Add 1 cup of chicken stock and stir constantly to allow the risotto to absorb it evenly.
4. After about five minutes add another half a cup of risotto and another cup if chicken stock.
5. Repeat step four until all of the risotto and chicken stock are used up.
6. Continue stirring. You’ll notice the rice become bigger and fluffier.
7. Add the fresh cracked black pepper and stir until spread evenly.
8. Once the risotto is thick and creamy add heavy cream and lemon and stir evenly, remove from heat, and serve! Enjoy!
- 3 tbsp margarine
- 2 cup arborio rice
- 4 cups chicken stock
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 1/2 tbsp. fresh cracked black pepper
- juice from one lemon
- Heat butter in a large heavy skillet until it turns a golden color.
- Add 1/2 cup of risotto and stir, allowing it to absorb the butter.
- Add 1 cup of chicken stock and stir constantly to allow the risotto to absorb it evenly.
- After about five minutes add another half a cup of risotto and another cup if chicken stock.
- Repeat step four until all of the risotto and chicken stock are used up.
- Continue stirring. You'll notice the rice become bigger and fluffier.
- Add the fresh cracked black pepper and stir until spread evenly.
- Once the risotto is thick and creamy add heavy cream and lemon and stir evenly, remove from heat, and serve! Enjoy!
The post LEMON PEPPER RISOTTO appeared first on Florida Girl Cooks.
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