Air Fryer Triple Cheese Arancini
With a golden crisp exterior that you’d swear was deep fried, my ultra-cheesy arancini are the perfect side or savoury snack. Don’t forget once you made the risotto part you can enjoy that for dinner as it is. Plus, any flavoured leftover risotto can be used to make these arancini!
Credited to: Becky Excell
Kcal:
Difficulty: More of a challenge
Ingredients
For the risotto:
- 1 tbsp butter
- 1 tbsp garlic-infused olive oil
- 100g leek greens, finely chopped
- 300g risotto rice
- 100ml white wine (optional)
- 1 tsp dijon mustard (optional)
- 1.2 litre gluten free hot chicken or vegetable stock *
- 50g Parmesan cheese, grated
- 70g Cheddar cheese
- Mozzarella, grated or cubed
- 3 tbsp gluten free plain flour
- 2 large eggs, beaten
- 60g gluten-free breadcrumbs
Vegetable oil in a spray bottle, for greasing
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Place a large pan over a medium heat and add the butter and garlic oil. Once the butter has melted, add the leeks and fry until just softened.
- Add in the risotto rice and mix for about a minute so it gets nicely coated before adding in the white wine and mustard, if using. Increase the heat and stir until the wine has been completely absorbed.
- Gradually pour in the hot stock over a 20 minute period, stirring between each addition until it’s absorbed before adding more. The rice should be perfectly cooked by this point.
- Reduce the heat, stir through the Pamesan and Cheddar, allowing it to melt. If you just want to enjoy this as risotto - it's ready to eat!
- Spread the risotto over a large baking tray to help it cool quicker. I cover mine and pop it in the fridge to firm up. You want it to be cold so it’s easier to handle.
- Grab a golf ball-sized amount of the cooled risotto at a time, flatten it and pop a little mozzarella (grated or a chunk) in the centre then roll the rice up around it.
- Place the gluten free flour, beaten eggs and breadcrumbs into separate bowls. Coat each rice ball firstly in gluten free flour, then in beaten egg, then in gluten free breadcrumbs.
- Spray the air fryer basket with a little oil as well as the arancini; then air fry at 200C for about 12-15 minutes until golden.
- Serve with a tomato dip.
Hints and tips:
You can easily make this dairy-free by using a dairy-free ‘buttery’ spread instead of butter and the equivalent amounts of dairy-free cheese instead of Parmesan and Cheddar. Instead of using mozzarella, use any grated dairy-free cheese that melts well.
Cook along with Becky! Watch the step-by-step video for this recipe on our YouTube channel here https://bit.ly/4a2smRq
