Air Fryer Recipe
Crispy Saffron Arancini
Good arancini should crackle at the edge before giving way to a soft, saffron-yellow centre. The air fryer is especially useful here because it browns the crumb coating quickly without overheating the risotto inside. A light oil spray ensures an even golden colour.
Ingredients
- 250g arborio or carnaroli rice
- 1 small banana shallot or ½ small onion, finely diced
- 25g unsalted butter
- 1 tbsp olive oil, plus extra for spraying
- 100ml dry white wine [or 100ml extra stock with 1 tsp lemon juice]
- 750ml hot chicken or vegetable stock, preferably low-salt
- Large pinch saffron strands, about 0.2g [or ¼ tsp turmeric for colour]
- 40g finely grated Parmesan or Grana Padano [vegetarian hard cheese if needed]
- 1 egg yolk, for binding the cooled risotto
- 125g firm mozzarella, cut into 12 small cubes [scamorza or Taleggio for a stronger centre]
- 60g plain flour
- 2 large eggs, beaten
- 120g panko breadcrumbs [or dried white breadcrumbs]
- ½ tsp fine sea salt, plus extra to season
- ½ tsp freshly ground black pepper
- Optional: 1 tsp finely grated lemon zest or 1 tbsp chopped flat-leaf parsley
- Marinara sauce, arrabbiata sauce or lemony mayonnaise, to serve
Method
- Put the saffron in a small cup with 2 tbsp hot stock and leave it to steep for 10 minutes.
- Warm the butter and olive oil in a wide saucepan over medium heat, then cook the shallot with a pinch of salt for 4–5 minutes until soft but not browned.
- Stir in the rice for 1–2 minutes until the grains look glossy and slightly translucent at the edges.
- Pour in the wine and bubble until the pan is almost dry, scraping the base as you stir.
- Add the saffron infusion, then add the hot stock a ladleful at a time, stirring often and letting each addition mostly absorb before adding the next.
- Cook for 18–22 minutes, until the rice is tender but not soupy.
- Take the pan off the heat and stir in the Parmesan, black pepper and, if using, lemon zest or parsley.
- Spread the risotto on a tray in a shallow layer and cool for 20 minutes, then refrigerate for at least 1 hour, or until firm and cold.
- Stir the egg yolk through the cold risotto. Divide into 12 portions, about 55–60g each.
- Flatten one portion in damp hands, place a cube of mozzarella in the middle, then close the rice around it and roll into a compact ball. Repeat with the remaining portions.
- Set up three bowls: flour seasoned with the ½ tsp salt, beaten eggs, and panko breadcrumbs.
- Coat each ball in flour, tap off the excess, dip in egg, then roll firmly in panko. For an extra-crisp shell, dip again in egg and panko.
- Preheat the air fryer to 190°C for 3 minutes.
- Lightly spray the basket, add the arancini in one layer with 2–3cm between them, then spray the tops and sides until the crumbs look lightly moistened rather than wet.
- Air fry at 190°C for 10–12 minutes, turning gently after 7 minutes, until deep golden and crisp.
- Rest for 3 minutes before serving with warm tomato sauce.
Nutrition
Calories: 250
