Homemade Tomato Risotto Arancini
Roasted tomato risotto
150g mozzarella, cut into 1cm x 1cm cubes
1 cup flour
2 eggs, beaten
2 cups panko bread crumbs
1 cup mayonnaise
¼ cup sriracha
Set up your air fryer to 180°C or preheat your oven to the same temperature.
Spread the risotto flat on a roasting tray and place in the fridge until very cold. Once chilled, spoon a tablespoon of the mixture onto your fingertips, place a cube of mozzarella in the center and roll into a ball, ensuring that the rice completely covers the cheese. Repeat this process until the risotto is finished. Place the flour, eggs and panko bread crumbs into separate bowls. Using a fork, place one ball into the flour, and then into the eggs and lastly into the breadcrumbs. Place the crumbed risotto ball in the air fryer basket or a prepared baking sheet. Repeat this process until the air fryer basket is full. Spray the balls with baking spray. Cook for 15 minutes until crisp and golden. Combine the mayo and sriracha to make dip. Remove the arancini from the air fryer and serve immediately with the dip.