Updated: May 15, 2019
I set the EDMK followers a challenge - 100 likes for a photo of my lunch and I would publish a bonus recipe. 24 hours later and more than 100 likes here is the bonus recipe!
Based from the AMAZING Bolognese risotto, these Arancini Balls filled with cheese are simply the bomb!
Whether you have them hot for lunch or dinner, or cold in a picnic or school lunchbox, you will keep making the risotto purely for these balls of flavour!
Prep 10 min // Cook 15 min (in an air fryer - see note)
Leftover Bolognese risotto
Small cubes of cheese (I used a vintage cheddar but any cheese that melts well will work)
Breadcrumbs to coat balls
Place any leftover risotto in the fridge and leave overnight for the best Arancini Ball results.
Cut small cubes of cheese and set aside.
In a bowl whisk the eggs and set aside.
Place breadcrumbs and flour into separate bowls and set aside.
Take a tbs of risotto mix in your hand. Place a small indent in the middle with your finger and place one cube of cheese inside.
Take a small amount of risotto to cover the cheese, mould the mixture around and roll into a ball.
Coat the ball in flour, dredge in the whisked egg and coat with breadcrumbs.
Repeat this process until all the leftover risotto has been used, or you have made the quantity required.
Turn on the air fryer and pour 1tb oil in the fryer. Add the balls and cook for approximately 15 minutes, turning every now and then until they are golden.
While the balls are cooking, use a vegetable peeler, to "peel" fine shards of Parmesan and set aside.
Place a small dollop of passata on top of the cooked Arancini Balls, top with the shards of Parmesan cheese and serve.