One of our absolute favourites in the Airfryer. So much flavor in such a small ”ball”!!! We always make a batch of Risotto to enjoy as dinner and then save half of it until the next day to make the Worlds Best Arancini balls. Real easy once you already have the Risotto made!
2 Liter (2 Quarts) Kycklingbuljong (Chicken Stock)
3 dl (1 1/4 Cup) Carnaroli eller Arborio Ris (Rice)
50g Smör (Butter)
3 Msk (Tbsp) Olivolja (Oliveoil)
3 Schalottenlökar (Escalott onions) finhackade (Chopped)
2 Vitlöksklyftor (Garlic Cloves) finhackade (Chopped)
1 tsk (tsp) Vitpeppar (White Pepper ground)
1/2 tsk (tsp) Lökpulver (Onion Powder)
1/2 tsk (tsp) Vitlökspulver (Garlic powder)
100g Parmesan riven (Shredded)
100g Cheddar riven (Shredded)
Fry the Onions and Garlic in the Butter and Oliveoil for a while on medium heat.
Pour in the Rice and mix real well. Let the Rice fry for a few minutes while stirred
Pour in 1/2 Cup of Stock and stir. A good Risotto is all about stirring continuously until it is finished
When it starts looking ”dry” pour in another 1/2 Cup of Stock and keep stirring.
Keep pouring and stirring until about 2 Quarts are used up. It is supposed to become creamy. If it is still a bit dry keep pouring Stock and stirring. This depends on the type of Rice used. Some need more some need less Stock
When the Risotto feels creamy then mix in the White Pepper, Onion and Garlic powders and the Cheeses and let it melt.
When the Rice feels soft and cooked the Risotto is done.
Here’s where we usually eat half of the Risotto made and save the other half for making the Arancini. If you don’t want to eat Risotto just make half of this recipe for the Arancini
Place the Risotto in the fridge to solidify
1 1/2 dl (1/2 Cup) Mjöl (Flour)
2 Msk (Tbsp) Maizena Light Corn Flour
1 Msk (Tbsp) Paprika Powder
1 tsk (tsp) Salt
1/8 tsk (tsp) Bakpulver (Baking Powder)
1 dl (1/2 Cup) Mjölk (Milk)
2 Ägg (Eggs)
2 1/2 dl (1 Cup) Panko
2 Msk (Tbsp) Olivolja
Cheese for filling in small pieces (Your Choice of Cheese, we used French Brie)
Take 1 Tbsp of the chilled and solid Risotto and flatten in your hand like a tortilla.
Put a piece of Cheese in the middle and form into a ball.
When all the balls are finished put them on a plate and in a bowl mix Flour, Corn Flour, Paprika, Salt and Baking Powder
In another bowl mix the Milk and Eggs
In another bowl mix the Panko and Oliveoil
Roll a ball in the Flour mix so it is dry
Then dip the ball in the Milk&Egg mix quickly
Then roll straight in the Panko
Place on a plate to rest a bit
Pre-warm the Aifryer at 200c (400F) for 3 minutes
Place one layer of balls in the Aifryer and fry for 10 minutes
After 10 minutes turn the balls and Airfry for another 10 minutes.
When all balls are Aifryed place them all in the Aifryer and fry for another 2 minutes. So they all get a total of 22 minutes frying time.
Enjoy some seriously good Risotto-balls, preferably with a good dip. Have a look at our page/tab Sauces & Dips. There we have many good Dips for these Arancini 😁