Recipe by: BRENT DRAPER
PREP: 10 MINUTES | MAKES: 12-14 BALLS
Ingredients
Directions
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Move Ninja Foodi SmartLid slider to the right, select ‘Sauté/ Sear’ on high. -
Add olive oil, onion, chorizo and sear for 1-2 minutes. -
Add sun-dried tomatoes, chilli, garlic and butter, stir. -
Add Arborio rice and give a good mix through, leave to cook for 1 minute. -
Pour in your stock, flick the Ninja Foodi SmartLid slider all the way over to the left and select ‘Pressure Cook’, place on high for 8 minutes. -
Once finished, release pressure then add the sage leaves, lemon rind, salt, pepper and parmesan and give a good mix through. -
Place the rice on an oven tray, and into the fridge for 1 hour to cool. -
Once cooled, using a tablespoon roll your Arancini balls so that they are a little bit bigger than the size of a golf ball. This should give you approx 12-14 balls. -
Poke your finger into the middle of the ball once rolled, and place a mozzarella cube inside, then roll the ball back up so that the mozzarella is no longer visible. Repeat this step until all mixture is used. -
Place the air frying basket into the Ninja Foodi SmartLid, prepare your bread crumbing station with three seperate bowls - egg (whisk up with fork), flour, panko bread crumbs. -
Coat each Arancini ball in flour, then the egg wash, then generously coat in panko bread crumbs and repeat until all balls are crumbed. -
Place balls in air frying basket, approx 7 at a time, and coat with canola oil spray. -
Move Ninja Foodi SmartLid Slider to the right, select ‘Airfry’, 205 degrees, for 10 minutes, turning them over at the 7 minute mark. -
Repeat with all Arancini balls and place on a plate ready for serving. -
Serve on a board and top with grated parmesan, a sprinkle of salt and fresh parsley and your favourite dipping sauce on the side!