These super crispy air fried arancini are guaranteed to become a new favourite. The crispy exterior and creamy inside provide the perfect contrast. Stuff the arancini with shredded cheese for more of a cheesy bite, you won't regret it!
True story - half of the reason I enjoy making risotto is because I use the leftovers for arancini. There's just something about crispy rice balls that keep me coming back for more. So the next time you're planning to make risotto, make extra! And then use that leftover risotto for these air fried arancini. Because if you're going to go through the trouble of making risotto, you might as well make extra and enjoy it in other ways. Another truth - I don't think risotto is much trouble at all. It just takes patience and attention. I actually find the stirring quite meditative and relaxing.
This air fryer arancini is so simple to make once you have your cooked and cooled risotto. Here's everything you'll need to make these.
Making air fryer arancini at home is SO easy. You just need a little prep time to stuff the arancini with cheese, roll them into balls and then in the breadcrumbs. No breading station, with flour and eggs are required!
Using a large cookie scoop (about 1/4-1/3 cup), roll your risotto into balls.
Press down in the center and stuff with some of the shredded cheese and then close it back up. Set them aside on a parchment lined baking sheet until all are done.
Preheat your air fryer to 380℉. Pour the breadcrumbs into a bowl, or on a large plate.
Roll the risotto in the breadcrumbs, being sure they are well coated.
Place in the air fryer and spray with oil. Bake for ten to 12 minutes, flipping halfway and giving one more spray on the other side.
Turn the heat up to 400℉ and air fry for two to three minutes, until browned and crispy. Watch closely to avoid burning.
Carefully remove the arancini and repeat with remaining rice balls.
Transfer to a plate or serving dish and serve with grated Parmigiano-Reggiano and parsley with sauce on the side. Garnish with flaky salt if using. Enjoy while warm.
Yes! I personally love making a big batch of these air fryer arancini and then freezing them for later.
If you want to do this too, just roll the risotto (stuff them with the cheese if using) into balls and coat them in breadcrumbs. Lay them on a parchment lined baking sheet and freeze for one hour.
Remove from the baking sheet and place them in a sealed freezer safe plastic bag (or container) until ready to enjoy.
Cook from frozen in the air fryer the same way, they may need an additional couple of minutes or so.
I recently purchased a new air fryer, the Cosori based on doing a TON of research online and I absolutely love it. Here’s why.
Check out the Cosori Air Fryer here!
Of course you can. I'm not sure if they will get as crispy as the air fryer, but I'm sure it will work.
You would likely need to increase the temperature on the oven to at least 400℉ and add an extra six to eight minutes. You could increase the temperature at the end of cooking to brown it a bit more.
I would recommend spraying with oil or brushing with oil before putting them in.
These air fried arancini balls taste best when served hot and fresh because that's when they are the crispiest.
However, you can keep leftover air fried arancini in a sealed container in the fridge for a few days.
Reheat in the air fryer or oven to get them crispy again.
Looking for more air fryer goodness, check these ones out!
Ready to make this? Let's get to it!
If you make these air fryer arancini please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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These super crispy air fryer arancini will make you want to cook risotto more. Crispy on the outside, and filled with creamy risotto on the inside. Stuff them with fontina for a cheesy twist!
Use leftover cooked risotto that has been completely chilled in the fridge for best results.
For breadcrumbs, I like using panko, but any type will work. There is no need to season the breadcrumbs if the risotto is well seasoned (which it should be).
This recipe makes about 20 balls. Two balls per serving.