Simply Crispy Arancini

Directions

1. 1

   Cook the Rice: In a small pot, bring the water, bone broth, and salt (or chicken stock) to a boil. Stir in the Carnaroli rice.

2. 2

   Reduce the heat and let it simmer, stirring occasionally, until the liquid is absorbed and the rice is tender, about 15-20 minutes. Mix in the grated Parmesan.

3. 3

   Transfer the rice to a large baking dish and spread it out. Set aside in the fridge to cool slightly, about 15 minutes.

4. 4

   Assembly: Set up a coating station with three bowls: mix the flour and water to create a smooth slurry in one bowl, and place the breadcrumbs in another.

5. 5

   Take a heaped tablespoon of the cooled rice mixture and flatten it in your hand.

6. 6

   Place half a bocconcini in the center, add a small dollop of passata sauce, and carefully shape the rice around the filling to form a ball. Repeat with the remaining ingredients.

7. 7

   Coat each rice ball first in the flour paste, then roll it in the breadcrumbs to coat evenly. Once all are coated, place them in the fridge to set for at least 20 minutes, or freeze them for later use.

8. 8

   To Cook: Preheat your air fryer to 180°C. Place the arancini balls in a single layer in the air fryer basket and spray with olive oil. Cook for 12-15 minutes, shaking the basket halfway through, until the arancini are golden brown and crispy.

9. 9

   Serve hot with extra passata sauce and enjoy!