Arancini (Air Fried Risotto Balls)

Arancini is one of my favorite Italian dishes. They are carby, savory, and all around delicious. I did these in the air fryer to lighten up but you can make modifications and try to bake them in the oven or even attempt the real-deal deep fry! Any which way, these are addictive.

Ingredients: (makes ~10-12 Arancini)

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, sliced

1 8oz pack of mushrooms, sliced

1 cup Arborio rice

1/4 cup dry white wine

3 cups veggie broth, warmed

2 tbsp Parmesan (or sub for nutritional yeast powder for dairy free)

1 tsp salt

Pepper to taste

Handful of mozzarella (or daiya cheese for dairy free)

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Directions:

In a medium pot, heat the olive oil over medium heat. Add in the shallots and sauté until soft, ~4 mins. Add in the garlic and mushrooms and cook until the mushrooms begin to soften and the garlic becomes fragrant, ~2 mins. Do not let the garlic burn.

Add in your rice, stir in and let toast, ~2 mins. Add in your white wine, stir until the rice absorbs most of the liquid.

Ladle in about 1/2 cup of the warmed broth at a time, only adding more once all the liquid has absorbed. Continue until you finish all 3 cups.

Add in your Parm or nutritional yeast, salt and pepper. Mix and empty into a shallow bowl or a cookie sheet, spreading as thin as possible. Cover with parchment to prevent the rice from drying out. Refrigerate for minimum 1 hour, or up to 8 hours.

Remove from the fridge. Mix in your mozzarella or daiya cheese. Roll into balls and coat in Italian seasoned breadcrumbs.

For air fryer: preheat to 400, place a piece of parchment in the base, place a few arancini in the bottom, spray with cooking spray and cook for 18-20 mins. Flip halfway through.

When finished, top with fried basil, or if you’re doing dairy, top with grated Parm. Serve with warm marinara sauce and enjoy!