Recipes

Crispy Cheesy Arancini

Base serves 2 with leftovers — slide to scale the ingredients.

Serves 6 | Makes 12 arancini balls

Crispy on the outside, creamy and cheesy on the inside - these Italian rice balls are irresistible! The recipe makes a rich Parmesan risotto, forms it into balls, then air fries or bakes them until golden and crunchy. Perfect as a main dish, appetizer, or side. Kid-friendly and naturally vegetarian with an optional Italian sausage add-in.

Ingredients

For the Risotto Base

  • 1 small yellow onion, diced
  • 2 garlic cloves, minced
  • 5 cups chicken broth (or vegetable broth)
  • 2 cups arborio rice
  • ½ cup white wine
  • 1½ cups grated Parmesan cheese, plus more for garnish
  • 1 cup frozen peas
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for cooking)

For Breading

  • 2 cups fresh bread crumbs (or panko)
  • ½ cup extra-virgin olive oil
  • 2 large eggs

Optional Meat Add-In

  • 8 oz Italian sausage, casings removed, cooked and crumbled

For Serving

  • 1-2 cups marinara sauce, warmed (for dipping)

Instructions

Make the Risotto

Ninja Foodi / Pressure Cooker Method (fastest - 30 minutes total):

  1. Preheat: Select Sear/Sauté and set to Medium High. Select Start/Stop to begin. Allow the pot to preheat for 5 minutes.

  2. Sauté aromatics: Add 1 tablespoon of oil and the onion to the preheated pot. Cook until soft and translucent, stirring occasionally. Add the garlic and cook for 1 minute.

  3. Add rice and liquids: Add the broth, wine, and rice to the pot; stir to incorporate. Assemble the Pressure Lid, making sure the pressure release valve is in the Seal position.

  4. Pressure cook: Select Pressure and set to High. Set the time to 7 minutes. Press Start/Stop to begin.

  5. Release pressure: When pressure cooking is complete, allow pressure to naturally release for 10 minutes, then quick release any remaining pressure by turning the pressure release valve to the Vent position. Carefully remove the lid when the unit has finished releasing pressure.

  6. Finish risotto: Add the Parmesan cheese, frozen peas, salt, and pepper. Stir vigorously until the rice begins to thicken. Transfer the risotto to a large mixing bowl and let cool completely (about 30 minutes, or refrigerate for 20 minutes).

  7. Optional: If adding Italian sausage, fold the cooked, crumbled sausage into the cooled risotto.

Stovetop Method (traditional - 45 minutes total):

  1. Sauté aromatics: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until soft and translucent, about 5-6 minutes. Add the garlic and cook for 1 minute more.

  2. Cook the rice: Add the arborio rice and stir to coat with oil. Cook for 1-2 minutes until slightly toasted. Add the white wine and stir until mostly absorbed.

  3. Add broth gradually: Add the chicken broth 1 cup at a time, stirring frequently and allowing each addition to be mostly absorbed before adding the next. This will take about 20-25 minutes total. The rice should be tender and creamy.

  4. Finish the risotto: Stir in the Parmesan cheese, frozen peas, salt, and pepper. Mix vigorously until the rice is thick and creamy. Transfer to a large mixing bowl and let cool completely (about 30-45 minutes, or refrigerate for 20 minutes).

  5. Optional: If adding Italian sausage, fold the cooked, crumbled sausage into the cooled risotto.

Form and Bread the Arancini

Prepare breading stations: In a medium bowl, mix together the bread crumbs and ½ cup olive oil until the crumbs are evenly coated. In a separate bowl, lightly beat the 2 eggs.

Form balls: Divide the cooled risotto into 12 equal portions (about ½ cup each). Roll each portion into a ball using your hands. Wet your hands slightly if the rice is sticky.

Bread the balls: Dip each risotto ball first in the beaten eggs, then roll in the bread crumb mixture to coat completely. Place on a baking sheet or plate.

Cook the Arancini

Ninja Foodi Air Crisp Method (fastest and crispiest):

  • Clean the pot and insert the Cook & Crisp Basket
  • Arrange half of the arancini (6 balls) in the basket in a single layer
  • Close the Crisping Lid. Select Air Crisp, set temperature to 400°F, and set time to 10 minutes. Select Start/Stop to begin.
  • When done, repeat with remaining 6 arancini

Standalone Air Fryer Method:

  • Preheat air fryer to 400°F
  • Arrange 6 arancini in the basket in a single layer (don't crowd)
  • Air fry for 10 minutes until golden brown and crispy
  • Repeat with remaining 6 arancini

Oven Method:

  • Preheat oven to 425°F
  • Arrange all arancini on a parchment-lined baking sheet, spaced 2 inches apart
  • Bake for 20-25 minutes, turning once halfway through, until golden brown and crispy

Pan-Frying Method (most traditional):

  • Heat 1 inch of olive oil in a large skillet to 350°F
  • Fry arancini in batches, turning occasionally, until golden brown all over (about 3-4 minutes)
  • Drain on paper towels

Serve: Garnish with additional grated Parmesan cheese. Serve hot with marinara sauce for dipping if desired.

Tips & Variations

  • Make ahead: Form the arancini balls and refrigerate (breaded or unbreaded) for up to 24 hours before cooking
  • Freeze them: Freeze breaded arancini on a baking sheet, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the cooking time
  • Filling options: Press a small cube of mozzarella into the center of each ball before breading for a melty surprise
  • Leftover risotto: This is a great way to use up leftover risotto from another meal
  • Kid-friendly: The mild, cheesy flavor is perfect for toddlers. Cut in half for easier eating

Timing:

  • Ninja Foodi method: 15 min prep + 15 min pressure cook + 30 min cooling + 20 min air crisp = ~1 hour 20 min total
  • Stovetop + oven method: 15 min prep + 30 min risotto + 45 min cooling + 25 min baking = ~2 hours total
  • Stovetop + air fryer method: 15 min prep + 30 min risotto + 45 min cooling + 20 min air fry = ~1 hour 50 min total