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Crispy on the outside, gooey on the inside—these irresistible Mozzarella Arancini are air-fried to perfection!
Makes 16
15g Unsalted Butter
1 Onion Finely Chopped
1 Large Garlic Clove Grated
200g Risotto Rice
700ml Vegetable Stock
50g Finely Grated Parmesan
1 tsp Truffle Pesto
125g Mozzarella
100g Plain Flour
2 Beaten Eggs
100g Panko Beadcrumbs
Olive Oil Spray
To serve:
Marinara Sauce
Grated parmesan
Basil Leaves
Recipe
Melt the butter in a large saucepan over a medium heat. Add the onion and garlic for 5 minutes and cook until softened.
Next, stir in the rice and cook for 1 min before adding half the stock and stirring well.
Continue to cook the risotto rice for about 20 minutes, adding more stock as it is absorbed, until the rice is tender and creamy.
Stir in the truffle pesto & parmesan into the risotto mixture and season to taste. Set aside and allow to cool down.
Prepare the Mozzarella by ensuring its dry and cutting into 16 pieces.
Using a spoon or ice cream scoop, shape the cooled risotto rice into 16 even sized balls.
Flatten the balls in the palm of your hand and add a piece of mozzarella carefully and roll into a neat ball ensuring the cheese is sealed within. Repeat to make 16 balls.
Once all the arancini are coated chill in the fridge for at least 30 minutes.
Serve
Best served with a rich tomato marinara sauce, grated parmesan and basil leaves.
Enjoy!
