Air Fryer Crispy Arancini

These air fryer crispy arancini are one of my favorite ways to use up leftover risotto. Crispy on the outside, creamy on the inside, with melted mozzarella in the center.

If you’ve never had arancini before, they’re basically Italian fried rice balls. Traditionally they’re deep fried, but the air fryer version comes out just as crispy with way less oil.

The whole process is pretty simple. You shape the rice around a cube of mozzarella, bread them, and air fry until golden and crunchy.

They take about 15 minutes in the air fryer and come out looking like you ordered them from a restaurant. Serve them with some warm marinara sauce and you’re set.

This recipe makes about 8 arancini, which is perfect as an appetizer or a snack. Let me show you how to make them.

Why You’ll Love This Recipe

Turns Leftover Risotto Into Something Amazing – Cold leftover risotto finally has a purpose that makes you excited to have extras.

Melty Mozzarella Surprise Inside – Every bite reveals a stretchy gooey cheese center that makes these impossible to stop eating.

Crispy Without Deep Frying – The air fryer gets the panko coating shatteringly crunchy without submerging anything in hot oil.

Way Easier Than You Think – Shaping the balls and breading them takes about 15 minutes with zero special skills needed.

Ingredients

• 2 cups Cold Leftover Risotto (or cooked Arborio rice)
• 1/2 cup Grated Parmesan Cheese
• 1 large Egg, beaten
• 8 small Mozzarella Cubes (about 1/2 inch each)
• 1/2 cup All-Purpose Flour
• 2 large Eggs, beaten (for dredging)
• 1 1/2 cups Panko Breadcrumbs
• 1/2 tsp Garlic Powder
• 1/4 tsp Salt
• Cooking Spray
• Warm Marinara Sauce, for serving

How To Make

Step 1

In a bowl, combine the cold risotto, parmesan cheese, and 1 beaten egg. Mix well until everything holds together. If using plain arborio rice, add an extra tablespoon of parmesan to help it bind.

Step 2

Take about 2 tablespoons of the rice mixture, flatten it in your palm, and place a mozzarella cube in the center. Close the rice around the cheese, shaping it into a firm ball. Repeat to make about 8 arancini.

Step 3

Place them on a plate and refrigerate for 15 minutes so they firm up.

Step 4

Set up a breading station. Place the flour in one bowl, the beaten eggs in a second bowl, and the panko breadcrumbs mixed with garlic powder and salt in a third bowl. Roll each arancini in flour, dip in egg, then coat thoroughly in the panko mixture, pressing gently.

Step 5

Preheat the air fryer to 375°F (190°C) for 3 minutes. Spray the basket with cooking spray.

Step 6

Place the arancini in the basket in a single layer with space between each one. Spray all sides generously with cooking spray.

Step 7

Air fry at 375°F for 12 to 14 minutes, turning them gently every 4 minutes, until deeply golden and crispy all over.

Step 8

Let them rest for 2 minutes, then serve with warm marinara sauce. The mozzarella inside will be perfectly melted and stretchy.

Tips

Use Cold Risotto, Not Warm

The risotto needs to be cold from the fridge, not just cooled down on the counter. Cold risotto is stiff and sticky, which makes it way easier to shape into balls that actually hold together.

If you try to shape warm or room temperature risotto, it’ll be too soft and the balls will fall apart when you bread them or put them in the air fryer.

If you’re making risotto just for this recipe, spread it on a plate and refrigerate it for at least 2 hours, or even overnight. The colder and firmer it is, the better your arancini will turn out.

Wet Your Hands Before Shaping

Risotto is incredibly sticky, and if you try to shape the balls with dry hands, the rice will cling to your fingers and you’ll end up with a mess instead of a nice round ball.

Keep a small bowl of water next to you and wet your hands before shaping each one. You don’t need them dripping wet, just damp enough so the rice doesn’t stick.

Also, press firmly when you close the rice around the mozzarella. You want a compact, tight ball with no cracks. Any gaps in the surface will let the cheese leak out during cooking.

Don’t Skip the Fridge Time

After you shape the arancini, that 15 minutes in the fridge is not optional. It firms them up so they hold their shape during breading and cooking.

If you skip this step, the balls can crack open when you roll them in flour or fall apart when you turn them in the air fryer. The mozzarella will leak out and you’ll lose that stretchy cheese pull inside.

If you have time, 30 minutes in the fridge is even better. You can also make them a few hours ahead and keep them in the fridge until you’re ready to bread and cook them.

Related Recipes

• Air Fryer Mozzarella Sticks
• Air Fryer Crispy Ravioli with Marinara
• Air Fryer Mac & Cheese Bites
• Air Fryer Cheesy Bacon Potato Croquettes
• Air Fryer Crispy Garlic Gnocchi

Frequently Asked Questions

Can I use freshly made risotto instead of cold leftovers?

You really want to use cold risotto for this recipe. Warm or freshly made risotto is too soft and sticky, which makes it almost impossible to shape into firm balls that hold together during cooking.

If you don’t have leftovers, just make your risotto ahead of time and spread it on a plate or sheet pan, then refrigerate it for at least 2 hours or overnight. The cold rice firms up and becomes much easier to work with.