Crispy Cheesy Risotto Balls
Crispy Cheesy Risotto Balls turn creamy homemade risotto into golden air fryer bites with Parmesan, mozzarella, and a crunchy panko coating. Serve them warm with mayonnaise and fresh lemon wedges for dipping.
Equipment
- medium saucepan
- Parchment paper
- Tray
- Paper towels
- Wooden spoon
Ingredients
- 3 tablespoons butter
- 1 medium onion finely chopped
- 2 cloves garlic crushed
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth boiling
- 1/2 cup heavy whipping cream
- 1 cup grated Parmesan cheese
- 1/2 cup shredded part-skim mozzarella
- 2 egg yolks
- Salt to taste
- Freshly ground black pepper to taste
- 1 1/2 cups panko bread crumbs
- Cooking spray
- 1/2 cup mayonnaise
- Lemon wedges for serving
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Add the onion and garlic and cook for about 2 minutes until the onion softens.
- Add the Arborio rice and stir until evenly coated.
- Pour in the dry white wine and cook for about 2 minutes, stirring until the wine evaporates.
- Add 1 cup of boiling vegetable broth and stir until the rice absorbs the liquid.
- Continue adding the remaining broth 1 cup at a time, stirring until each addition is absorbed.
- Cook for about 25 minutes until the rice is just tender.
- Add the heavy whipping cream and cook for another 2 minutes while stirring.
- Remove the saucepan from the heat.
- Stir in the Parmesan and mozzarella until combined.
- Allow the risotto to cool for 20 minutes.
- Stir in the egg yolks and season with salt and black pepper.
- Spread the risotto over a parchment paper-lined tray.
- Allow it to cool for another 15 minutes.
- With wet hands, shape slightly rounded tablespoons of risotto into balls.
- Coat each risotto ball carefully with panko bread crumbs.
- Arrange the coated balls on a tray.
- Freeze for 15 minutes until firm.
- Preheat the air fryer to 200°C for 3 minutes.
- Spray the risotto balls generously with cooking spray.
- Arrange half of the balls in the air fryer basket without overcrowding.
- Air fry for 20 minutes, turning halfway through, until crisp and golden brown.
- Transfer the cooked risotto balls to a paper towel-lined tray and keep warm.
- Repeat with the remaining risotto balls.
- Serve warm with mayonnaise and lemon wedges.
Notes & Wine Advice
Recipe Notes
Allow the risotto to cool properly before shaping the balls. Warm risotto remains too soft and can make the balls difficult to form. Wet your hands before shaping the risotto. This prevents the rice from sticking and makes it easier to create evenly sized balls. Freezing the coated risotto balls for 15 minutes helps them become firmer. As a result, they hold their shape better while cooking in the air fryer. Do not overcrowd the air fryer basket. Cook the balls in batches so hot air can circulate around them and create an evenly crisp panko coating. For the white wine, choose a dry Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc. Avoid heavily oaked wines because they can develop a bitter flavor during cooking.Wine Advice
A crisp Pinot Grigio pairs beautifully with the creamy Parmesan and mozzarella. Its fresh acidity also cuts through the richness of these golden risotto balls.Nutrition values
Serving: 1 risotto ball | Calories: 155 kcal | Carbohydrates: 19 g | Protein: 4 g | Fat: 7 g | Saturated Fat: 3 g | Sodium: 245 mg | Sugar: 1 g