A Delightful Twist on the Classic Arancini
Arancini, a beloved Italian snack, are traditionally made from creamy risotto, often stuffed and then deep-fried to golden perfection. Our version elevates this classic treat by infusing it with earthy mushroom and fresh herbs, resulting in a flavourful and satisfying bite-sized delight. What’s more, these mushroom risotto balls are perfect for air frying, making them a bit healthier than their deep-fried counterparts without losing that signature crispy exterior.
The Ingredients
Creating this delicious treat starts with gathering the right ingredients:
- 200g arborio rice
- 200g mushrooms, finely chopped
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 750ml vegetable stock
- 50g parmesan cheese, grated
- A handful of fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 100g breadcrumbs
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil
Preparing the Risotto
Start by heating a couple of tablespoons of olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until they become soft and translucent. Next, add the chopped mushrooms, cooking them down until they are tender and most of the moisture has evaporated. Stir in the arborio rice, ensuring each grain is well-coated with the oil.
Begin adding the vegetable stock, one ladle at a time, allowing the rice to absorb the liquid before adding more. Stir continuously, creating a creamy texture. This process should take about 18-20 minutes. Once the rice is al dente, remove the pan from the heat and stir in the parmesan cheese, fresh parsley, and thyme. Season with salt and pepper to taste.
Shaping the Mushroom Risotto Balls
Allow the risotto to cool slightly before shaping. Once cooled, take small portions of the mixture and form them into balls, about the size of golf balls. If the mixture feels too sticky, dampen your hands with a little water or lightly oil them to help with shaping.
Coating and Air Frying
Prepare a breading station by placing the beaten eggs in one bowl and the breadcrumbs in another. Dip each risotto ball into the egg, ensuring it's fully coated, then roll it in the breadcrumbs. Preheat your air fryer to 200°C (400°F). Arrange the coated balls in a single layer in the air fryer basket, making sure they aren’t crowded to allow even cooking.
Air fry at 200°C for 10-12 minutes, turning halfway through, until they are golden brown and crispy on the outside.
Serving Suggestions
These mushroom risotto balls are incredibly versatile. Serve them hot with a simple marinara sauce or a creamy aioli for dipping. They make fabulous appetisers for a dinner party or a savoury snack during a relaxed evening at home.
Additional Tips
If you're hosting a gathering, you can prepare the risotto balls in advance. After shaping them, place them on a baking tray and freeze. Once frozen, transfer them to a freezer-safe container or bag. When ready to enjoy, air fry directly from frozen. Simply add an additional 2-3 minutes to the cooking time.
Experiment with fillings! For a traditional touch, add a cube of mozzarella into the centre of each ball for a gooey surprise. Alternatively, switch up the herbs based on what you have at hand; basil and oregano can add a new dimension to the flavour profile.
Whether you're seeking to recreate the flavours of Italy or simply want a delicious snack with minimal guilt, these air-fried mushroom risotto balls are an excellent choice.