Air Fryer Pizza Arancini Balls

Directions

1. 1

   Heat the olive oil over medium heat in a large pan.

2. 2

   Add the diced chorizo and cook until it's browned.

3. 3

   Add the diced onion and garlic and sauté until the onions become translucent.

4. 4

   Stir in the rice and butter and cook for a couple of minutes until the rice becomes lightly toasted.

5. 5

   If adding wine, pour it into the pan and stir until it's mostly absorbed by the rice.

6. 6

   Add the tinned tomatoes and dried to the rice mixture and mix well to combine.

7. 7

   Begin adding the stock to the rice mixture, one ladleful at a time, stirring continuously.

8. 8

   Allow the rice to absorb the liquid before adding the next ladleful.

9. 9

   Continue this process until the rice is creamy and cooked al dente, which should take about 18-20 minutes.

10. 10

    Stir in the grated Parmesan and fresh basil and season to taste.

11. 11

    Leave to fully cool, ideally overnight in a fridge.

12. 12

    Blitz the cornflakes and parmesan and salt & pepper in a nutribullet or similar.

13. 13

    Take a scoop of the risotto in your hand and place a cube of mozzarella cheese in the centre and wrap the rice around it, forming a ball.

14. 14

    Repeat this process with the remaining risotto and cheese.

15. 15

    Prepare two shallow dishes: one with the corn/parmesan crumb, another with beaten egg.

16. 16

    Roll each rice ball in the egg then coat it with breadcrumbs, pressing gently to adhere.

17. 17

    Pop them into a lined preheated air fryer at 200c for around 10 minutes until golden.

18. 18

    Serve straight away with a homemade garlic mayo sauce for dipping.