3 cups leftover cooked risotto
1 cup fresh grated parmesan divided
2 tablespoons minced fresh flat-leaf parsley
1 large egg yolk
Salt and freshly ground pepper
5 oz mozzarella
2 large eggs whisked
All-purpose flour for dredging
1 cup panko bread crumbs
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 – 1/2 crushed red pepper
In a large bowl, combine the risotto with half the parmesan, herbs, and egg yolk. Season with salt and pepper.
Cut the mozzarella cheese into 16 cubes. Scoop up about 1 large spoon of the risotto mixture and pack it around a cube of mozzarella cheese to make the size of a Ping-Pong ball. Repeat to form balls.
Put the seasoned flour ( salt & pepper), beaten eggs , and panko bread crumbs in 3 separate bowls. Add the seasonings and half of the parmesan into the panko bread crumbs.Dredge the risotto balls in the flour, dip in the egg wash, and roll in the panko crumbs. Chill for at least 1 hour or longer.
Heat to 375*
Spray air fryer basket with olive oil, avocado oil, coconut oil
Add the arancini to the fryer basket. Spray the arancini. Do not over load you may have to cook in two batches.
Cook for 10 – 15 minutes turning once in between.