AIR FRYER ARANCINI BALLS – Mushroom and Mozzarella 

How to make AIR FRYER ARANCINI BALLS – Mushroom and Mozzarella 

1. In a small bowl, soak the dried porcini mushrooms in some of the heated stock and set aside.

2. Using a heavy-set pan, heat the butter on a medium heat and fry the onions until clear and slightly golden. Then add the diced mushrooms, chopped porcini mushrooms, garlic, and combine well with the onions. Gently fry for 3-4 minutes.

3. Add the dried risotto rice and mix thoroughly into the buttery mix coating the rice and stirring continuously. If using white wine, add this to deglaze along with the porcini water the pan and simmer for 3-4 minutes.

4. Mix in small amounts of your stock at a time, stirring continuously for a few minutes between until the rice starts to thicken, and the stock is absorbed by the rice. Cook slowly until all the stock has been used.

5. Stir in the parmesan, tarragon, parsley, olive oil and season to taste. The rice should be al dente and not mushy. Turn off the heat and set aside. The rice is best when completely cooled for a few hours, ideally overnight!

6. For the arancini coating, divide the flour, beaten eggs and panko breadcrumbs into separate bowls. Using your hands, scoop a small handful of risotto rice and flatten slightly in the palm of your hand. Place a cube of mozzarella in the middle and then create a ball around the cheese.

7. Coat the ball with flour, then egg and lastly panko breadcrumbs and set aside on a tray. Repeat the process until all the balls are coated. Spray with oil or lightly drizzle with olive oil.

8. Depending on the size your air frier you may need to cook these in batches but ensure there is room around each ball so that they cook evenly in the tray.

9. Set to 200c and cook the balls for 15 minutes, or until golden brown. Turn the balls and cook for a further 5 minutes.

10. Season with salt and pepper. Serve the balls with a classic marinara tomato sauce base, pesto or enjoy them simply with a blanket of grated parmesan and chopped parsley. Yum!