Arancini in an air fryer

Ingredients:

• 1 tbsp. Arborio rice
• 1/4 cup dry white wine
• 3 cups lightly salted chicken broth, warmed
• 1 tbsp. l. olive oil
• 1 shallot, chopped
• 2 cloves garlic, crushed
• 0.5 tbsp. freshly grated parmesan
• 15 cubes of 1 cm whole milk mozzarella (90 g)
• 0.5 tbsp. + 3 tbsp. Italian breadcrumbs
• Cooking spray to spray the air fryer
• Heated marinara sauce, for filing
• Special equipment: air grill with a capacity of 3.5 liters.

Preparation:

1. Heat olive oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring occasionally, until softened and translucent, about 2 minutes. Add the rice and stir to lightly toast, about 2 minutes.
2. Add the wine and cook until completely absorbed, another 1-2 minutes. Add the warm chicken broth, about 1/2 cup at a time, stirring constantly and allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Add the Parmesan cheese, 3/4 teaspoon of salt, and a few grinds of freshly ground black pepper.
3. Transfer the risotto to a shallow bowl and refrigerate until completely cool, about 1 hour and up to 8 hours (cover with plastic wrap).
4. Stir 3 tablespoons of breadcrumbs into the risotto, distributing them evenly. Form 15 balls, each 4 cm in diameter, using about 3 tablespoons of risotto per ball. Insert 1 cube of mozzarella into the center of each ball, then roll between your palms to form a smooth, round ball with cheese inside. Refrigerate until completely cool, about 30 minutes more.
5. Preheat a 3.5-quart air fryer to 200°C (400°F) and spray the basket with cooking spray. Place the remaining 1/2 cup breadcrumbs in a small bowl, then roll the arancini in the breadcrumbs to coat evenly. Add the arancini to the air fryer basket and spray with cooking spray. Cook until golden brown and crisp, about 10 minutes.
6. Transfer to a platter and serve with warm marinara sauce for dipping.