Air Fryer Arancini

There’s something magical about taking a bite into a golden, crispy arancini ball—especially when it’s fresh out of the air fryer. These Italian rice balls, traditionally deep-fried, are crispy on the outside and irresistibly creamy and cheesy on the inside. The best part? You don’t need a pot of hot oil or a deep fryer to make them at home. With an air fryer, you can enjoy all that crispy goodness with a fraction of the mess and calories.

If you’ve never had arancini before, let me paint a picture: imagine a ball of creamy risotto, stuffed with gooey mozzarella, rolled in breadcrumbs, and cooked to a golden crunch. It’s comfort food, appetizer, and snack—all rolled into one. They’re typically made with leftover risotto, which makes them perfect for repurposing dinner from the night before into something brand-new and exciting.

What makes air fryer arancini such a game-changer is how easy and light they are compared to the traditional version. No need to deal with splattering oil or standing over the stove for too long. You still get that satisfying crunch on the outside and the warm, melty center on the inside, just with way less effort (and cleanup!). Plus, they’re kid-friendly, party-perfect, and endlessly customizable—add peas, ham, herbs, or whatever you have on hand.

So if you’ve been craving a crispy, cheesy snack or need a fun new idea for appetizers or meal prep, these air fryer arancini are about to become your new go-to. They look fancy, taste amazing, and are shockingly simple to whip up—even on a busy weeknight.

Why You’ll Love It

• Crispy Without the Grease – Thanks to the air fryer, you get that golden, crunchy exterior without deep frying or using tons of oil. It’s a lighter take on a classic favorite.
• Perfect for Leftovers – Got leftover risotto? This recipe transforms it into something fun and totally new—no waste, just deliciousness.
• Melty, Cheesy Center – Each bite has a gooey, cheesy surprise in the center. It’s the kind of comfort food that hits all the right notes.
• Great for Snacking or Entertaining – These little rice balls are ideal for party appetizers, game night snacks, or even lunchbox fillers.
• Easy to Customize – Add your own spin with different fillings like ham, mushrooms, peas, or herbs. The options are endless!

Ingredient List

For the Rice Mixture:

• 2 cups cooked risotto (cooled)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella (for stuffing)
• 2 tablespoons chopped fresh parsley (optional)
• Salt and pepper, to taste

For the Coating:

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups breadcrumbs (Italian seasoned or plain)
• Cooking spray or a little olive oil for brushing

Ingredient Notes

• I always use leftover risotto that’s a bit sticky—that helps the arancini hold together better.
• Freshly grated Parmesan adds a richer flavor than pre-grated.
• Don’t skip the egg wash step—it’s what helps the breadcrumbs stick perfectly.
• Italian seasoned breadcrumbs give extra flavor, but plain works fine if you want to control the seasoning yourself.
• If you want extra crispiness, lightly spray or brush the arancini with olive oil before air frying.

Kitchen Equipment Needed

• Air Fryer – For cooking the arancini to crispy perfection with less oil.
• Mixing Bowls – To combine the rice mixture and prepare the coating stations.
• Small Spoon or Scoop – For shaping and stuffing the rice balls evenly.
• Baking Sheet or Plate – To hold the formed arancini before air frying.
• Cooking Spray or Brush – To lightly oil the arancini for extra crunch.
• Grater – For fresh Parmesan and mozzarella shredding (I love using a microplane for fine grating).

Instructions

Step 1: Prepare the Rice Mixture

1. Make sure your risotto is fully cooled—warm or hot rice won’t hold its shape well.
2. In a large mixing bowl, combine the cooled risotto, grated Parmesan, chopped parsley (if using), and salt and pepper to taste.
3. Mix everything gently but thoroughly until the cheese is evenly distributed.

Pro tip: If your risotto feels too loose or wet, pop it in the fridge for 20-30 minutes to firm up before shaping.

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Step 2: Shape and Stuff the Arancini

1. Take about 2 tablespoons of the rice mixture and flatten it slightly in your palm.
2. Place about 1 teaspoon of shredded mozzarella in the center.
3. Carefully mold the rice around the cheese, rolling it into a tight ball so the cheese is fully enclosed.
4. Repeat with the remaining rice and cheese.

Pro tip: Wet your hands with water between shaping to prevent sticking.

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Step 3: Set Up the Breading Stations

1. Place the flour in a shallow bowl.
2. In a second bowl, beat the eggs until smooth.
3. In a third bowl, add the breadcrumbs.

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Step 4: Coat the Arancini

1. Roll each rice ball first in the flour, shaking off excess.
2. Dip it into the beaten egg, ensuring it’s fully coated.
3. Roll it in the breadcrumbs until evenly covered.
4. Place the coated arancini on a baking sheet or plate.

Pro tip: For an extra-crispy crust, double coat by repeating the egg and breadcrumb step once more.

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Step 5: Air Fry the Arancini

1. Preheat your air fryer to 375°F (190°C) for about 3 minutes.
2. Lightly spray or brush the arancini with olive oil to help them crisp up.
3. Arrange them in a single layer in the air fryer basket, making sure they don’t touch.
4. Cook for 10-12 minutes, flipping halfway through for even browning.
5. Check for a deep golden color and melted cheese inside.

Pro tip: If your air fryer is small, cook in batches to avoid overcrowding and soggy arancini.

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Step 6: Serve and Enjoy

1. Let the arancini cool for a minute or two—hot cheese can be very hot!
2. Serve with marinara sauce, a squeeze of lemon, or your favorite dipping sauce.
3. Enjoy warm, crispy, and melty bites of deliciousness.

Tips and Tricks for Success

• Use day-old or fully cooled risotto to help the arancini hold their shape.
• Keep your hands slightly wet while shaping to prevent the rice from sticking.
• Don’t overcrowd the air fryer basket; cook in batches for best crispiness.
• Spray or brush the arancini lightly with oil before air frying to get that perfect golden crust.
• Let arancini rest a minute after cooking to avoid burning your mouth on hot cheese.
• Double coat with egg and breadcrumbs if you want an extra crunchy shell.
• Use a small spoon or cookie scoop for uniform-sized balls that cook evenly.

Ingredient Substitutions and Variations

• Use cooked quinoa or couscous instead of risotto for a different texture.
• Swap mozzarella for cheddar, fontina, or provolone for unique cheesy flavors.
• Add cooked peas, chopped ham, or sautéed mushrooms to the rice mixture for extra flavor.
• Use panko breadcrumbs for a lighter, crunchier coating.
• Try gluten-free flour and breadcrumbs to make the recipe allergy-friendly.
• Mix fresh herbs like basil, thyme, or oregano into the rice for a fragrant twist.
• For a spicy kick, add red pepper flakes or a bit of hot sauce to the rice mixture.

Serving Suggestions

• Serve with warm marinara sauce for dipping—classic and comforting every time.
• Pair with a simple arugula salad dressed in lemon vinaigrette to cut through the richness.
• I love serving air fryer arancini alongside garlic bread and a fresh tomato salad—it makes for a perfect Italian-inspired meal.
• Add a drizzle of basil pesto on top for a fresh, herbaceous flavor boost.
• For a party, serve with a variety of dipping sauces like spicy aioli, ranch, or honey mustard to keep everyone happy.

Storage and Reheating Instructions

• Store leftover arancini in an airtight container in the refrigerator for up to 3 days.
• To reheat, place them back in the air fryer at 350°F (175°C) for 5-7 minutes until crispy and warmed through.
• Avoid microwaving if possible, as it can make the coating soggy.
• You can freeze uncooked arancini—freeze them on a tray first, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes in the air fryer.
• Always let reheated arancini rest a minute before eating to avoid hot cheese burns.

Frequently Asked Questions

Can I make arancini without leftover risotto?

Yes! You can cook fresh risotto specifically for this recipe. Just let it cool completely and chill it in the fridge to firm up before shaping.

What if I don’t have an air fryer?

No worries—you can bake the arancini in a preheated oven at 400°F (200°C) for about 20 minutes, turning halfway, until golden and crispy.

How do I prevent the arancini from falling apart?

Make sure your rice mixture is sticky and well chilled before shaping. Wetting your hands helps keep the balls tight and compact.

Can I make these vegan or dairy-free?

Absolutely! Use vegan cheese and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of eggs for coating. Just make sure the risotto is dairy-free too.

How do I store leftover arancini?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best results to maintain crispiness.

Can I add other fillings besides mozzarella?

Definitely! Try cooked mushrooms, peas, ham, or even a small spoonful of meat sauce for different flavor twists.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!