Arancini Rice Balls
Crispy air-fried Italian risotto balls stuffed with prosciutto and peas, served with grilled red pepper sauce for dipping. Makes 24 arancini.
⏱️ Prep: 25 min🍳 Cook: 35 min
Ingredients
| 1/4 lb. (125 g) | thinly sliced prosciutto | |
| 2 Tbs. | 30 ml | extra-virgin olive oil |
| 1 | yellow onion, finely diced | |
| — | Kosher salt and freshly ground pepper | |
| 1 | garlic clove, minced | |
| 330 g | Arborio rice (a yellow cup) | |
| 1/2 cup | 120 ml | white wine |
| 6 cups (1.5 l) | chicken broth, warmed (I needed 2.5 - 3 cups) | |
| 2 Tbs. | 30 ml | unsalted butter |
| 1/2 cup (155 g) | frozen peas, thawed | |
| 1 чаша | bread crumbs (originally 2 cups) | |
| 1/4 чаша | olive oil (originally 1/2 cup) | |
| 1 | egg (originally 2 eggs) |
Instructions
Prep Time 25 min | Cook Time 35 min | Total Time 1 hr
- To make the arancini, in a large sauté pan over medium heat, cook the prosciutto until crisp, about 5 minutes per side. Transfer to a cutting board and let cool, then finely chop. Set aside.
- In a large saucepan over medium heat, warm the 2 Tbs. olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until the onion is tender and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the rice and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the wine and stir until the liquid is absorbed, about 1 minute. Add the broth 1/2 cup (4 fl. oz./125 ml) at a time, stirring constantly until it is almost completely absorbed before adding more.
- When the rice is tender but firm to the bite, after 20 to 25 minutes, remove the pan from the heat and stir in the butter, peas and prosciutto. Season to taste with salt and pepper. Spread the risotto out in an even layer on a baking sheet and let cool completely.
- Preheat a Philips airfryer to 400°F (200°C).
- In a shallow bowl, stir together the bread crumbs and the 1/2 cup (4 fl. oz./125 ml) olive oil. In a shallow bowl, lightly beat the eggs. Form the risotto into balls, using 2 Tbs. for each one. Dip in the beaten eggs, then coat in the bread crumb mixture. Working in batches, place the arancini in the airfryer in a single layer and cook until golden brown and crispy, about 10 minutes. Transfer to a plate and season with salt. Serve warm with the grilled red pepper sauce for dipping. Makes 24 arancini.