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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.

From the book

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.

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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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From the book: Bored of Lunch: The Healthy Air Fryer Book

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