Air Fryer Pesto Arancini – Crispy & Easy
Air Fryer Pesto Arancini with Mozzarella: crispy on the outside, creamy on the inside. A simple recipe using ORO di Parma Pesto Calabrese, ready in just 30 minutes.
Air Fryer Pesto Arancini are crispy on the outside and wonderfully creamy on the inside: Filled with melted mozzarella and flavored with ORO di Parma Pesto Calabrese, these risotto balls are especially easy to make in the air fryer.
Ingredients
400 g prepared risotto (e.g., from the day before)
2 tbsp ORO di Parma Pesto Calabrese
80 g mozzarella, cut into about 12 cubes
1 egg (size M)
60 g breadcrumbs
2 tbsp (about 20 g) grated Parmesan
Salt, pepper
about 10 ml olive oil for brushing
Step 1 : Prepare the risotto mixture
Mix the cold risotto with ORO di Parma Pesto Calabrese, egg, and grated Parmesan until it forms a cohesive mixture. Season to taste with salt and pepper.
Tip
If the mixture is too soft, stir in 1–2 tablespoons of breadcrumbs.
Step 2 : Shaping and Filling Arancini
Form about 12 balls of equal size from the mixture. Flatten each one slightly, place a cube of mozzarella in the center, and carefully seal the ball.
Step 3 : Breading
Roll the arancini in the breadcrumbs on all sides and press the coating lightly into them. Then brush them lightly with olive oil.
Tip
For extra crispiness, you can briefly toast the breadcrumbs in a dry pan beforehand.
Step 4 : Baking in the Airfryer
Cook the pesto arancini in a preheated air fryer at 190 °C for 10–12 minutes, until they are golden brown and crispy.
Turn them once halfway through for even browning.
Step 5 : Serving
Serve the arancini warm with a dollop of ORO di Parma Pesto Calabrese and fresh basil.
Ingredients
400 g prepared risotto (e.g., from the day before)
2 tbsp ORO di Parma Pesto Calabrese
80 g mozzarella, cut into about 12 cubes
1 egg (size M)
60 g breadcrumbs
2 tbsp (about 20 g) grated Parmesan
Salt, pepper
about 10 ml olive oil for brushing
