Imagine biting into a golden, crispy ball of pure deliciousness that oozes melted mozzarella with every bite - without gluten! These Air Fryer Arancini are not just a recipe, they're a culinary adventure that transforms leftover risotto into a gourmet experience that will make your taste buds dance with joy. Whether you're gluten-sensitive or simply a food lover seeking an irresistible appetizer, these arancini will transport you straight to the streets of Sicily with their perfect crunch and creamy interior.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups cooked risotto
- 1/2 cup mozzarella cheese, cubed
- 1/2 cup gluten-free breadcrumbs
- 2 eggs
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Ensure the risotto is completely cooled and chilled, preferably prepared a day in advance for better texture and binding.
- In a large mixing bowl, combine the cold risotto with grated Parmesan cheese, mixing thoroughly to create a consistent base.
- Cut mozzarella cheese into small, uniform cubes approximately 1/2 inch in size.
- Using slightly damp hands, take a small portion of risotto mixture (about 2 tablespoons) and flatten it in your palm.
- Place a cube of mozzarella in the center of the flattened risotto and carefully fold the risotto around the cheese, forming a compact ball.
- Prepare a breading station: whisk eggs in one bowl, and mix gluten-free breadcrumbs with salt and pepper in another bowl.
- Roll each risotto ball first in whisked eggs, ensuring complete coverage, then coat thoroughly in seasoned gluten-free breadcrumbs.
- Preheat the air fryer to 375°F (190°C) and lightly spray the basket with cooking oil to prevent sticking.
- Arrange arancini in a single layer in the air fryer basket, ensuring they are not touching each other.
- Cook for 12-15 minutes, turning halfway through, until golden brown and crispy exterior is achieved.
- Allow arancini to rest for 2-3 minutes after cooking to set and cool slightly before serving.
- Serve hot with marinara sauce or aioli for dipping, garnished with fresh basil if desired.
Tips
- Risotto Temperature Matters: Always use cold, day-old risotto for the best binding and texture. Fresh, warm risotto will be too sticky and difficult to shape.
- Uniform Size is Key: Use a small ice cream scoop or tablespoon to ensure consistent arancini size, which helps with even cooking.
- Wet Hands Technique: Keep your hands slightly damp when forming balls to prevent the risotto from sticking to your fingers.
- Don't Overcrowd: Always cook arancini in a single layer in the air fryer basket to ensure maximum crispiness on all sides.
- Cheese Placement: Make sure the mozzarella cube is completely enclosed by risotto to prevent cheese leakage during cooking.
- Breadcrumb Seasoning: Add extra flavor to your gluten-free breadcrumbs by mixing in dried herbs like oregano or basil.
- Resting Time: Allow arancini to rest for a few minutes after cooking to let the cheese set and prevent burning your mouth.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 12g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 85mg
