Air Fryer Recipe
Crispy Lemon Herb Risotto Balls
A good risotto ball should crackle when you bite it, revealing a creamy, lemon-scented centre. The air fryer is perfect for this dish as it crisps the breadcrumb coating quickly without the need for deep frying, keeping the filling intact and flavourful.
Ingredients
- 220g arborio rice
- 1 tbsp olive oil
- 1 small shallot, finely chopped, about 60g
- 1 garlic clove, finely grated
- 75ml dry white wine
- 650ml hot vegetable stock, plus a splash extra if needed
- 1 unwaxed lemon, finely zested, plus 1 tbsp juice
- 25g butter
- 40g finely grated Parmesan
- 10g flat-leaf parsley, finely chopped
- 5g chives or basil, finely chopped
- ½ tsp fine sea salt, plus extra to taste
- Freshly ground black pepper
- 90g low-moisture mozzarella, cut into 16 small cubes
- 60g plain flour
- 2 medium eggs, beaten with 1 tbsp milk
- 90g panko breadcrumbs
- 1 tbsp finely grated Parmesan for the crumb, optional
- 1–2 tbsp neutral oil in a spray bottle
Method
- Warm the stock in a small pan or jug until hot.
- Heat olive oil in a medium saucepan over medium heat, add shallot and cook for 4–5 minutes until softened.
- Stir in garlic for 30 seconds, then add rice and cook for 1–2 minutes until grains look glossy.
- Pour in wine and bubble until nearly evaporated.
- Add hot stock a ladleful at a time, stirring often, until rice is tender and risotto is thick, about 18–22 minutes.
- Remove from heat and stir in lemon zest, lemon juice, butter, Parmesan, parsley, chives, salt, and pepper.
- Spread risotto in a thin layer on a shallow tray, cover, and chill for at least 2 hours or overnight.
- Divide cold risotto into 16 portions, flatten each, place a mozzarella cube in the centre, and roll into a ball.
- Set up three bowls: flour in the first, beaten egg and milk in the second, and panko mixed with Parmesan in the third.
- Roll each ball in flour, coat in egg, then press into panko.
- Chill crumbed balls for 10–15 minutes while preheating air fryer to 190°C for 3 minutes.
- Lightly spray basket and tops of balls with oil, arrange in a single layer with 1cm between them.
- Air fry at 190°C for 10–12 minutes, turning after 7 minutes and misting dry patches with oil.
- Rest for 3 minutes before serving.
Nutrition
Calories: 250
