Mozzarella Stuffed Arancini

  1. Simmer chicken stock in a pot, then keep warm on low heat. 
  2. Heat 2 tablespoons of unsalted butter in a medium saucepan over medium heat. 
  3. Add onions to the saucepan and cook for 5 minutes or until softened. 
  4. Add garlic and cook for 1 minute or until softened.
  5. Add rice and 1½ teaspoons of kosher salt to the saucepan.
  6. Cook the rice for 3 minutes or until the edges turn translucent. 
  7. Pour in the wine, stir, and cook for 3 minutes or until the wine is all evaporated and the rice looks dry. 
  8. Ladle in 1 cup of the warm chicken stock and bring to a simmer. Stirring often, cook the rice for 5 minutes or until liquid is absorbed. Repeat this process with another cup of chicken stock. 
  9. Add the remaining 1½ cups of chicken stock and cook, stirring often, for 10 minutes or until the rice is cooked through but toothsome and the liquid is mostly absorbed. 
  10. Remove the risotto from the heat and mix in Parmesan, heavy cream, black pepper, and the remaining two tablespoons of unsalted butter. 
  11. Season the risotto to taste with salt and black pepper.
  12. Spread risotto in an even layer on a parchment-lined baking sheet and cover with plastic wrap.
  13. Place the risotto in the fridge and chill for 4 hours.
  14. Seperate the chilled risotto into 14 even pieces and form them into round patties about 2½ inches in diameter.
  15. Place a piece of mozzarella in the center of a patty, pinch and shape the risotto so it completely encases the cheese, then roll into a ball. Repeat with each risotto patty.
  16. Place the balls onto the baking sheet lined with fresh parchment paper, cover with plastic wrap, and place in the freezer for 15 minutes. 
  17. Place the panko breadcrumbs into a food processor and pulse until finely ground, then place into a bowl. 
  18. Mix the panko breadcrumbs with the melted salted butter until well combined. 
  19. Remove the risotto balls from the freezer and dredge in flour, dip in beaten eggs, then cover with breadcrumbs. Repeat this process with the rest of the balls. Set aside. 
  20. Select the Preheat function on the Cosori Smart Air Fryer Toaster Oven, adjust temperature to 400°F, and press Start/Pause
  21. Place the balls into the fry basket, spray them liberally with cooking spray, then insert the basket at mid position in the preheated oven.
  22. Select the Air Fry and Shake functions, adjust time to 20 minutes, and press Start/Pause
  23. Remove the arancini from the oven and serve with marinara sauce.