Air-Fried Arancini
Spiked with fragrant saffron, roasted red peppers and leek, these cheesy stuffed risotto balls are breaded and then air-fried for the ultimate Italian comfort food.
- 24
Ingredients - 100
Minutes - 12
Servings
Ingredients
Arancini:
- 2 tbsp (30 mL) butter
- 4 slices prosciutto, diced
- 1 large leek, sliced, white and light green parts only
- 2 cloves garlic, minced
- 3/4 cup (175 mL) arborio rice
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1/2 tsp (2 mL) saffron threads
- 1/2 cup (125 mL) dry white wine
- 2 1/2 cups (625 mL) reduced-sodium chicken broth
- 1/2 cup (125 mL) diced jarred roasted red pepper
- 1 tbsp (15 mL) lemon zest
- 2 tbsp (30 mL) lemon juice
- 2 cups (500 mL) Cracker Barrel 4-Cheese Italiano Shreds, divided
- 1 tbsp (15 mL) finely chopped fresh chives
- 1 tbsp (15 mL) finely chopped fresh parsley
- 2 cups (500 mL) dry bread crumbs, divided
- 1/4 cup (60 mL) all-purpose flour
Tomato Sauce:
- 2 tbsp (30 mL) olive oil
- 2 cloves garlic, sliced
- 1 1/2 cups (375 mL) strained puréed tomatoes (passata)
- 1 tbsp (15 mL) chopped Calabrian chiles in oil
- 6 basil leaves, torn
- 1/4 tsp (1 mL) salt
Directions
- Arancini: In large skillet set over medium heat, melt butter. Cook prosciutto, leek and garlic for 2 to 3 minutes or until leek is softened and prosciutto is starting to brown.
- Add rice, salt and black pepper. Cook, stirring, for 2 to 3 minutes or until rice is well coated with butter. Add saffron and pour in wine. Cook, stirring constantly, until rice absorbs most of the liquid, about 2 minutes.
- Pour in broth. Bring to a boil, then reduce to a simmer. Cook, uncovered, stirring occasionally, until rice has absorbed all the broth, about 25 to 30 minutes.
- Stir in roasted red pepper, lemon zest and lemon juice. Cook for 3 to 5 minutes or until red pepper is heated through, and rice is tender and has absorbed most of the liquid. Remove from heat. Stir in 1/2 cup (125 mL) cheese, chives and parsley. Let stand for 5 minutes to melt cheese.
- Scrape risotto onto a baking tray in even layer. (This will help it cool.) Let risotto cool to room temperature. Cover and refrigerate for at least 6 to 8 hours or until well chilled. (Overnight is best.)
- Scrape chilled risotto into large bowl. Stir in 3/4 cup (175 mL) bread crumbs until well combined.
- Roll 1/4 cup (60 mL) risotto mixture into a ball. Press your thumb into ball to create an indent in the centre. Stuff 4 tsp (20 mL) remaining cheese into ball and reroll to seal and enclose the cheese, reshaping it into a ball. Repeat to make 12 rice balls. Arrange on parchment-lined baking sheet. Refrigerate for 30 to 35 minutes or until rice balls are well chilled and firm.
- In shallow bowl, whisk together flour and 1/4 cup (60 mL) water to create a paste.
- Transfer remaining bread crumbs to another bowl.
- One at a time, dip each rice ball in flour mixture, then roll in bread crumbs until well coated. Return rice balls to parchment-lined baking sheet.
- Preheat air fryer to 375°F (190°C) according to manufacturer’s instructions.
- In 2 batches, arrange arancini in air-fryer basket. Spray all over with nonstick cooking spray.
- Air-fry, turning rice balls halfway through the cook time, for 10 to 15 minutes or until golden brown and heated through. Repeat with remaining rice balls.
- Tomato Sauce: Meanwhile, in medium saucepan set over medium heat, heat oil. Cook garlic for 2 to 3 minutes or until lightly golden and fragrant. Add puréed tomatoes and Calabrian chiles in oil; bring to a boil. Reduce heat to medium-low. Simmer for 5 to 6 minutes or until flavours marry. Stir in salt and basil.
- Serve arancini with tomato sauce for dipping.
Tips:
Alternatively, deep-fry arancini: Heat large saucepan filled with 3 inches (7.5 cm) of oil over medium heat until shimmering or instant-read thermometer registers 350˚F (180°C). Working in batches, carefully drop rice balls into hot oil and fry for 3 to 5 minutes or until golden brown. Using slotted spoon, transfer rice balls to paper towel–lined tray.