There’s something incredibly satisfying about biting into a perfectly crispy arancini ball—golden on the outside, creamy on the inside, with a surprise burst of melted cheese. As someone who loves Italian food but doesn’t always want to deal with deep-frying, I was thrilled to discover that my air fryer could deliver the same irresistible crunch with way less oil. These little risotto balls are a fantastic way to use up leftover risotto, but honestly, they’re so good that I sometimes make a fresh batch just for them!
Arancini (which means “little oranges” in Italian, thanks to their round, golden appearance) are a Sicilian street food staple. Traditionally, they’re stuffed with ragù, mozzarella, and peas, but I love keeping things simple with just gooey cheese at the center. The air fryer gives them an amazing texture without the mess of frying, making them a great appetizer, snack, or even a fun party dish. Trust me, once you try these, you’ll never go back to store-bought versions!
What You Need To Make This Recipe
Cooked risotto: The base of arancini is cold, day-old risotto. It needs to be firm enough to hold its shape when rolled into balls. A creamy but sturdy risotto works best—avoid anything too loose or watery.
Mozzarella cheese: Fresh mozzarella, cut into small cubes, is my go-to for that signature stretchy middle. You can also use low-moisture mozzarella if you prefer a firmer melt.
Breadcrumbs: Panko breadcrumbs give the crispiest coating, but regular fine breadcrumbs work too. For extra flavor, try mixing in some grated Parmesan.
Egg: Beaten egg acts as the glue that helps the breadcrumbs stick to the risotto balls. One large egg is usually enough for binding.
Flour: A light dusting of flour helps the egg adhere better to the risotto, ensuring an even, crispy crust.
Olive oil spray: A quick spritz of oil before air frying ensures the arancini turn golden and crunchy, mimicking deep-fried texture.
Ingredients List
- 2 cups cold cooked risotto
- ½ cup mozzarella cheese, cut into small cubes
- ½ cup breadcrumbs (Panko recommended)
- 1 large egg, beaten
- ¼ cup all-purpose flour
- Olive oil spray
- Salt and pepper to taste (optional)
- Marinara sauce or any dipping sauce (for serving)
How to Make Air Fryer Arancini Balls
Step 1: Prepare the Risotto Mixture
If your leftover risotto is too soft, mix in a tablespoon of breadcrumbs to help it firm up. Taste and adjust seasoning if needed.
Step 2: Shape the Arancini
Take a spoonful of risotto (about 2 tablespoons) and flatten it slightly in your palm. Place a cube of mozzarella in the center, then gently roll the risotto around it, forming a smooth ball. Repeat until all the risotto is used.
Step 3: Coat the Balls
Set up a breading station: one bowl with flour, one with beaten egg, and one with breadcrumbs. Roll each ball in flour, dip in egg, then coat thoroughly in breadcrumbs.
Step 4: Air Fry to Perfection
Preheat the air fryer to 375°F (190°C). Lightly spray the arancini with olive oil and place them in the basket in a single layer, leaving space between each. Air fry for 8-10 minutes, flipping halfway, until deep golden brown.
Step 5: Serve Immediately
Let the arancini cool for a minute (the cheese will be molten hot!), then serve with warm marinara sauce or your favorite dip.
Tips for Making This Recipe
- Use cold risotto—it’s much easier to shape than warm risotto.
- Chill the shaped balls for 15-20 minutes before breading to help them hold together.
- Don’t overcrowd the air fryer—this ensures even crisping.
- Experiment with fillings—try adding cooked peas, ham, or a bit of marinara inside.
- Double-coat for extra crunch—dip in egg and breadcrumbs twice for a thicker crust.
FAQs
Can I freeze arancini before air frying?
Yes! Freeze them after breading, then air fry straight from frozen, adding 2-3 extra minutes.
What if I don’t have an air fryer?
Bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or shallow-fry in oil.
Can I use different cheese?
Absolutely! Provolone, fontina, or even cheddar work well.
How do I prevent the cheese from leaking?
Make sure the risotto fully encases the cheese and that the breadcrumb layer is even.
What’s the best risotto for arancini?
Plain or mushroom risotto works great—avoid overly saucy or loose versions.
Enjoy your crispy, cheesy arancini—they’re sure to disappear fast!