Air Fryer Recipe
Crispy Mushroom and Truffle Arancini
The best arancini have a shell that audibly cracks before revealing a creamy, mushroom-rich centre. An air fryer is ideal for this dish as it crisps the breadcrumb coating without saturating the risotto with fat, offering a healthier alternative to deep-frying.
Ingredients
- 200g arborio or carnaroli rice
- 1 tbsp olive oil, plus extra for the mushroom pan
- 25g unsalted butter
- 1 small banana shallot, finely chopped
- 2 garlic cloves, finely grated or minced
- 200g chestnut mushrooms, finely chopped
- 15g dried porcini mushrooms, soaked in 250ml just-boiled water for 15 minutes, then finely chopped; reserve the soaking liquor
- 100ml dry white wine
- 600–700ml hot vegetable or chicken stock, including the strained porcini soaking liquor
- 40g Parmesan or pecorino, finely grated
- 1 tbsp mascarpone or cream cheese
- 1–2 tsp truffle oil, to taste
- 1 tsp fresh thyme leaves
- ½ tsp fine sea salt, plus extra to taste
- Freshly ground black pepper
- 80g low-moisture mozzarella, cut into 12 small cubes
- 60g plain flour
- 2 large eggs, beaten
- 120g panko breadcrumbs
- 1 tbsp finely grated Parmesan, mixed into the breadcrumbs
- Oil spray or 1½ tbsp neutral oil for brushing
- Lemon wedges, rocket, extra Parmesan, or a little truffle oil for finishing
Method
- Soak the dried porcini in 250ml just-boiled water for 15 minutes, then lift them out, chop finely and strain the soaking liquid.
- Warm 1 tbsp olive oil and the butter in a wide pan over medium heat. Add the shallot with a pinch of salt and cook for 4–5 minutes until soft.
- Add the chopped chestnut mushrooms and porcini, raise the heat slightly and cook for 8–10 minutes until the pan looks almost dry.
- Stir in the garlic and thyme for 30 seconds, then add the rice and cook for 1 minute, stirring until the grains look glossy.
- Pour in the wine and bubble until nearly absorbed. Add the hot stock a ladleful at a time, stirring often, until the rice is tender and the mixture is thick.
- Take the pan off the heat and stir in the Parmesan, mascarpone, truffle oil, and black pepper. Adjust the salt to taste.
- Spread the risotto in a shallow layer on a tray and cool for 20 minutes, then refrigerate for at least 2 hours.
- Divide the chilled risotto into 12 portions. Flatten one portion, press a cube of mozzarella into the centre, then roll into a ball. Repeat with the rest.
- Set up three bowls: flour in the first, beaten eggs in the second, and panko mixed with Parmesan in the third. Coat each ball in flour, dip in egg, then roll in panko.
- Chill the coated arancini for 15–20 minutes while preheating the air fryer to 190°C for 3 minutes.
- Spray or brush the basket lightly with oil. Arrange the arancini in the basket with space around each one. Spray or brush the tops and sides with oil.
- Air fry at 190°C for 10 minutes, turn gently, then cook for another 4–6 minutes until deep golden and crisp. Rest for 3 minutes before serving.
Nutrition
Calories: 250
