I looooove risotto, but its one of those dishes I can only cook when I have people to share it with.... or I'll end up eating the whole pot!
Since discovering how easy arancini balls are to make in the airfryer, no longer must I deny my cravings, I just save the leftovers to turn into these melty, crunchy delicate balls of desire.
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“The best part of arancini balls is the melty cheese in the middle, and after testing Damona Mozzarella with Tomato and Herbs for our cheese review this week, I knew it would be the perfect match for my sundried tomato and mushroom risotto"
Damona Mozzarella Stuffed Vegan Arancini Balls
Makes 9 Balls
This recipe makes around 9 golf ball sized arancini balls, but the quantities can easily be double or tripled to make more!
2 Cups of premade risotto, for my basic risotto recipe click here or you could even be super lazy and buy one ready made!
1 quarter of a block of Damona Mozzarella with Tomato & Herb cut into 1cm cubes
1 Cup of Panko Bread Crumbs
Spray Olive Oil
Yep its that easy!
The Method – Could it get any simpler?
Grab a scoop of risotto mixture, roll into a ball then flatten.
Place a cube of Damona Mozzarella Herb & Tomato or your fave vegan cheese in the centre then roll it back up into a perfect sphere again.
Roll the mixture in Panko bread crumbs till completely covered.
Place in your air fryer tray or bowl.
Spray with Olive Oil, this is what gives it the crunch!
Place the tray back into the air fryer and cook for 10 minutes on 190 degrees until golden brown.
Serve straight away.
Make it Incredible!
Serve with your choice of dipping sauce. I made a quick one out of some vegan mayo, two minced cherry tomatoes, a tablespoon of finely chopped parsley a splash of red wine vinegar and a pinch of salt.
As with all my recipes you can alter the quantities of everything to your own taste. this is not a sponsored post, all products mentioned are used because I LOVE them!