- Move Ninja Foodi SmartLid slider to the right, select ‘Sauté/Sear’ on high.
- Add olive oil, onion, chorizo and sear for 1-2minutes.
- 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 7minute 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!
Sauce:
- Blitz sun-dried tomatoes, fresh ricotta, lemon juice, salt, pepper and some grated parmesan and some Extra Virgin Olive Oil until the right consistency
