Air Fryer Arancini
Ready in about 42 minutes.
Updated 7 September 2026
Golden Italian risotto balls with a molten mozzarella centre and crisp breadcrumb shell. The air fryer gives that irresistible crunch with only a light spray of oil, ideal for using up leftover risotto.
Ingredients
- 500 g cold cooked risotto
- 50 g grated Parmesan
- 100 g mozzarella, cut into small cubes
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 50 g plain flour
- Salt and pepper
- Spray oil
Method
- 1Mix the cold risotto with Parmesan, salt and pepper.
- 2Take a spoonful, press a mozzarella cube into the centre and roll into a ball, sealing the cheese inside.
- 3Coat each ball in flour, then egg, then panko.
- 4Preheat the air fryer to 190°C/375°F and mist the arancini with oil.
- 5Cook for 10-13 minutes, flipping halfway, until crisp and deep golden.
- 6Rest 2 minutes, then serve with marinara sauce.
Tips for the best results
- Use cold, firm risotto so the balls hold their shape.
- Seal the cheese fully in the centre to stop it leaking out.
Frequently Asked Questions
What temperature and time for air fryer arancini?+
Cook at 190°C / 375°F for 10-13 min, flip halfway.