Air Fryer Arancini

• 3 cupscooked risotto — cold — leftover is ideal
• 1egg — beaten, mixed into the rice
• 1/3 cupgrated Parmesan
• 4 ozlow-moisture mozzarella — cut into 1/2-inch cubes
• 1/2 cupall-purpose flour
• 2eggs — beaten, for dredging
• 1.5 cupsItalian breadcrumbs
• 1/2 tspfine sea salt
• 2 tbspolive oil — for the crumbs

Method

1. 01

   Stir the beaten egg and Parmesan into the cold risotto. With damp hands, scoop golf-ball portions, press a cube of mozzarella into the center, and seal the rice around it into a tight ball. Chill 15 minutes so they hold.

2. 02

   Toss the breadcrumbs with the olive oil until they look like damp sand — this is what browns them without a deep fry. Set up three bowls: flour, beaten egg, oiled crumbs.

3. 03

   Dredge each ball in flour, then egg, then crumbs, pressing to coat completely with no bare patches (a gap is where the cheese escapes).

4. 04

   Arrange in a single layer, not touching, and air fry at 390°F for 14 minutes, turning gently at 8, until deep golden and crisp all over. Rest 3 minutes — the center is lava straight out.