These Cheesy Arancini Rice Balls are an Italian street food classic, but made in the air fryer or baked instead of deep fried! Stuffed with Spanish Mahon cheese and served with simple marinara, you're going to have a hard time stopping at just a few!
Course Appetizer
Cuisine Italian
Keyword arancini rice balls
Prep Time 35 minutesminutes
Cook Time 25 minutesminutes
Cooling Time 30 minutesminutes
Total Time 1 hourhour
Servings 30
Calories 93kcal
Author Erica
Ingredients
2tablespoonsolive oil
1cuponionchopped
1clovegarlicminced
1cuparborio rice
½cupsherry wine
2cupschicken broth
½teaspoonsaltplus more to taste
1sprig rosemary
2tablespoonsunsalted butter
2tablespoonsfresh parsleychopped; plus more for serving
1 ½cupscured Mahon cheesegrated, divided; plus more for serving
Black pepper
2large eggs
1 ½cupsbreadcrumbsdivided
Instructions
Instant Pot Risotto
Set Instant Pot to Saute, then heat oil until display reads HOT. Add onions and garlic and cook for 3 minutes, stirring often, until translucent.
Add the rice and cook for 3 to 4 minutes, stirring often, until the rice kernel edges start to become translucent.
Add the wine and cook, stirring, until the wine has almost fully evaporated, about 2 minutes.
Add the chicken broth, salt, and rosemary. Make sure all ingredients are submerged.
Secure the lid and select Manual, cooking on high pressure for 5 minutes. Perform a quick pressure release at the end of the cook time. Carefully remove the lid.
Remove the rosemary spring, then stir in the butter, parsley, and 1/2 cup Mahon cheese. Season with salt and black pepper, if desired. Set aside remaining Mahon cheese in two bowls.
Arancini
Spread finished risotto on a parchment-lined baking sheet and let cool completely.
Preheat an air fryer (or oven) to 400 degrees F. (The arancini can also be fried in oil if desired.)
Beat the eggs in a large bowl, then stir in the cooled rice, 1/2 cup Mahon cheese, and 2/3 cup breadcrumbs. Shape the mixture into 1 1/2-inch balls.
Place the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, then fill with some of the remaining Mahon cheese. Pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet.
Working in batches, place the arancini in the air fryer in a single layer and cook until golden brown and crispy, about 10-15 minutes (if baking in oven, 20-25 minutes). Transfer to a plate and season with salt and pepper, a sprinkle of additional cheese, and chopped parsley. Serve with marinara sauce.