Air Fryer Aranchini

This week I tried something new to a recipe I have cooked before and it was so good!

Arancini is an Italian dish that is basically a rice/risotto ball fried with mozzarella cheese in the middle. They are one of my favorite things to eat so I figured I should learn how to make them. 

Here is the link to the recipe but I did make a couple changes:

https://www.foodnetwork.com/recipes/food-network-kitchen/air-fryer-arancini-8351211

1tbsp Olive Oil

1/2 red onion minced

2 cloves garlic minced 

1 cup arborio rice

1/4 cup white wine

3 cups of low-sodium vegetable broth (almost an entire box, put it in a pot over medium heat so it keeps warm while you add it to the risotto it reduces the cooking time!)

1/2 cup of freshly grated Parmesan 

1/2 tsp lemon zest

Salt and Pepper

1/2 cup and 3 tbsp Italian bread crumbs

12-15 small cubes of mozzarella cheese

non-stick cooking spray 

warmed marinara sauce for serving!

1. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until tender and translucent, about 2 minutes. Add the rice and stir until lightly toasted, about 2 minutes. Pour in the wine and cook until completely absorbed, 1 to 2 minutes more. Pour in the warm vegetable broth, about 1/2 cup at a time; cook, stirring constantly and allowing all of the liquid to be absorbed before adding more, until the rice is just tender about 20 minutes. Stir in the Parmesan, 3/4 teaspoon salt and a few grinds of pepper, and lemon zest.
2. Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour and up to 8 hours (cover with plastic wrap). (I find it works faster if you put it spread out on a cookie sheet)
3. Stir 3 tablespoons of the breadcrumbs into the risotto until evenly combined. Form the mixture into 15 arancini (each about 3 tablespoons and 1 1/2 inches in diameter). Insert 1 mozzarella cube in the center of each one, then roll between the palm of your hands to make a smooth, round ball. Refrigerate until chilled through, about 30 minutes more. 
4. Preheat a 3.5-quart air fryer to 380 degrees F and spray the basket with nonstick cooking spray. Place the remaining 1/2 cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs until evenly coated. Add the arancini to the basket and spray the tops with more nonstick cooking spray. Cook until golden brown and crisp, about 15 minutes. 
5. Transfer to a platter and serve with warm marinara sauce, for dipping.