Arancini: Stuffed Italian Rice Balls

These arancini have just about everything you could crave from a guilty pleasure-savory food. It’s warm, melty, hearty, CHEESY and, you guessed it, fried crunchy. No need to glug out the oil and thermometer, because these babies are air fried. That’s right! Did you know you could air fry in a Turbo Oven? If you didn’t, allow me to change your life. You can find some more air fried Turbo Oven recipes here or here. For a traditional Italian dish, they’re actually super easy to make and have very few ingredients. Give them a try for your next get together appetizer!

Ingredients
2 cups cooked white rice
1/2 cup grated Parmesan cheese
3 eggs
2 sticks of mozzarella string cheese, cut into 4 cubes each
1 cup Italian breadcrumbs
nonstick cooking spray

AST-900E
8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

Directions
Start by making sure your cooked rice is cooled to room temperature. If you need help making rice in one of your Aroma rice cookers, follow the instructions for rice here.

Once your rice is completely cooled, mix the Parmesan and 1 of the eggs into it. Start by using a heavy wooden spoon to mix, then finishing up with your hands to really squish it all together and make sure it is sticky and incorporated.

Take a large handful of the rice mixture and form it into a nest shape; like half of a sphere with a dimple in the center. Take one of the mozzarella cheese pieces and put it in the center of this rice dimple, then form the rice around it to make the cheese the center of the rice ball. Take more rice from the bowl if you need to make them a little bigger. Be sure to really squeeze and compress the rice ball so it doesn’t fall apart. Repeat the forming process with all of the mozzarella pieces; you should have 8 rice balls when you are finished.

In a small bowl, whisk together the remaining two eggs. Have the breadcrumbs ready in a separate small bowl as well. Line the steam rack completely with aluminum foil so that no food will fall through, and place it into the Turbo Oven.

One by one, dip a rice ball into the beaten eggs and then the breadcrumbs, making sure to shake off the excess between each step. Place on the steam rack and give the top a quick mist of the cooking spray. Repeat until all of the rice balls are coated and in the Turbo Oven.

Set the oven for 350 degrees and cook for about 30 minutes until golden brown, stopping to open the oven, turn them over and re-spray at the halfway point if desired.

Serve while still warm with Nonni’s or another tomato sauce.

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