- Add rice, water, herbs, garlic powder, onion powder, salt and pepper to a large pot and mix. Bring to a boil then reduce heat to medium-low. Cover and cook for 15 minutes or until water is fully absorbed.
- Meanwhile, grate cheeses.
- Add cheeses to cooked rice and stir until melted. Transfer mixture to a large container and refrigerate uncovered for at least 1 hour (see Chef’s secrets).
- With slightly wet hands, take 45 mL (3 tbsp.) of mixture and form into a ball (make 24).
- Place breadcrumbs, flour and whisked eggs into three separate bowls.
- Coat balls in flour, egg, then breadcrumbs in that order and repeat until all balls are coated.
- Preheat air fryer to 190 °C (375 °F).
- Place half the arancini in the fryer basket (see Chef’s Secrets) and brush with 7.5 mL (½ tbsp.) of oil. Fry for 8–12 minutes or until arancini are golden brown. Brush other half of the batch with remaining oil (7.5 mL/½ tbsp.) and fry.
- Serve with tomato sauce and green salad.
Cooked arancini without sauce will keep for up to 4 days in the refrigerator or 3 months in the freezer.
This recipe is courtesy of: Geneviève O’Gleman
Photo credit: O’Gleman Média/Sylvie Li
CHEF’S SECRET
For a quick homemade tomato sauce, mix 1 can of no salt added crushed tomatoes, 15 mL (1 tbsp.) dried Italian herbs, 7.5 mL (½ tbsp.) sugar, 7.5 mL (½ tbsp.) olive oil, 2.5 mL (½ tsp.) garlic powder, 1 mL (¼ tsp.) salt and 1 mL (¼ tsp.) baking soda in a small saucepan. Bring to a boil then reduce heat to low and let simmer for 5 minutes.
To quickly cool down the rice, spread it out on a baking sheet and place it in the freezer for 15 minutes.
This recipe is intended for 5 L+ air fryer baskets. If you have a smaller basket, fry the arancini in smaller batches.
If you don’t have an air fryer, bake arancini in the oven. Place arancini on a parchment-lined baking sheet (or use a reusable baking mat) and bake for 18 to 20 minutes at 200 °C (400 °F) or until golden brown.
These deliciously simple air fryer arancini will take you on a flavour journey through Italy.