Air Fryer ‘Nduja-Stuffed Arancini Balls
Stuffed with melty mozzarella cheese and spicy 'nduja, these moreish arancini balls are an indulgent snack perfect for dinner parties.
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Introduction
I can never resist arancini if I see them on a menu, and they’re even better if they’re made with ’nduja or chorizo. You can either use leftover rice for these or cook some fresh, but if you do this, I find it’s better to cook it the night before, as it sticks together better the next day – just simmer the rice in chicken stock, drain and cool completely before popping in the fridge overnight.
Ingredients
| 400g | cooked risotto rice, such as arborio |
| 3 | eggs |
| 3 tbsp | light butter, melted |
| 2 tbsp | grated Parmesan |
| 100g | grated mozzarella |
| 135g | panko breadcrumbs |
| 1 tbsp | Italian seasoning |
| 200g | 'nduja or cooked chorizo |
| low-calorie oil spray | |
| salt and pepper, to taste |
Essential kit
You will need: an air fryer.
Method
Take the rice out of the fridge and allow to come to room temperature.
Beat 2 of the eggs in a large bowl, add the melted butter, Parmesan and most of the mozzarella and season to taste.
Combine the breadcrumbs and Italian seasoning in another bowl.
Take a tablespoon of the rice mixture and press it together into a ball, then flatten the ball and put a piece of ’nduja or chorizo in the middle along with some of the egg and mozzarella mix. Enclose the filling with the rice and roll it into a ball. You might need to wet your hands for this.
Beat the remaining egg in a bowl and dip in the rice ball, then roll it in the breadcrumbs to coat. Repeat with the remaining mixture.
Spray the rice balls well with a low-calorie spray and cook in an air fryer preheated to 190°C for 8 minutes.
Note: I use light or reduced-fat mozzarella but just use whatever you can find.
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