Air Fryer Cheesy Risotto Croquettes with Tomato Sauce

  • Yield: 6
  • Servings: 6
  • Prep Time: 1:40 h
  • Cook Time: 60m
  • Ready In: 2:40 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    43.7 g
  • Cholesterol

    170.2 mg
  • Fat

    18.3 g
  • Fiber

    1.8 g
  • Protein

    21.4 g
  • Saturated Fat

    7.7 g
  • Serving Size

  • Sodium

    819.7 mg
  • Sugar

    2.2 g
  • Trans Fat

    5.7 g
  • Unsaturated Fat

    2.8 g
  • Potassium

    170.8 mg
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Air fryer cheesy risotto croquettes with tomato sauce. Learn how to cook yummy and crispy risotto croquettes in an air fryer. Risotto croquettes, also known as arancini, is a very popular Italian appetizer. You can bake arancini in a heavy pot-Cheesy Rice Balls Recipe

Please note, the cooking time is just an estimate and can vary based on the Air Fryer model.

Air Fryer Risotto Croquettes with Tomato Sauce

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  • For Risotto Croquettes:
  • 4 tablespoons unsalted butter
  • 1 small yellow onion, peeled and minced
  • 1 cup Arborio rice
  • 3½ cups (875 ml) chicken stock
  • 1/2 cup (125 ml) dry white wine
  • 3 eggs
  • zest of 1 lemon
  • 1/2 cup grated Parmesan cheese
  • 2 oz (60 g) Mozzarella cheese
  • 2 tablespoons water
  • 1/2 cup all-purpose flour
  • 1½ cups panko breadcrumbs
  • kosher salt and freshly ground black pepper, to taste
  • To Make Tomato Sauce:
  • 2 tablespoons extra-virgine olive oil
  • 4 cloves garlic, peeled and minced
  • 1/4 teaspoon red pepper flakes
  • 28 oz (840 ml) can crushed tomatoes
  • 2 teaspoons granulated sugar
  • kosher salt and freshly ground black pepper, to taste


Step 1

In a pot, melt the butter over medium heat. Add minced onion and sprinkle with salt to taste. Sauté, stirring occasionally, for 5 minutes, or until the onion is translucent.

Step 2

Add the rice. Stir well to coat. Cook, stirring occasionally, for a further 3 minutes, or until rice is lightly browned.

Step 3

Pour in chicken stock and dry white wine. Increase heat to high and bring the mixture to a boil. Reduce heat to medium and continue cooking for 20 minutes, or until the rice is tender and liquid absorbed.

Step 4

Once rice is cooked, break the egg into the pot. Stir in the lemon zest and grated Parmesan cheese. Sprinkle with salt and black pepper. Mix well.

Step 5

Transfer the risotto to a baking sheet and level with a spatula to spread risotto evenly. Wrap the sheet in a plastic wrap and refrigerate for 1 hour.

Step 6

Meanwhile, prepare the sauce: Heat the olive oil in the pan over medium heat. Add minced garlic and sprinkle with red pepper flakes. Sauté, stirring occasionally, for 1 minute.

Step 7

Add crushed tomatoes. Sprinkle with sugar. Stir well, then bring tomato mixture to a boil. Reduce heat to low and simmer for 15 minutes, or until lightly thickened. Add salt and black pepper to taste. Remove sauce from the pan and transfer to a large bowl. Set aside.

Step 8

Remove chilled risotto from the refrigerator. Form into 12 2-inch (5 cm) balls, then flatten balls with your hands.

Step 9

Place 1/2-inch (1.25 cm) piece of Mozzarella cheese in the centre of each flattened ball. Wrap back into balls.

Step 10

Line the baking sheet with a parchment paper. Transfer risotto balls to the lined sheet. Refrigerate uncovered for 15 minutes.

Step 11

In a mixing bowl, combine the remaining 2 eggs and 2 tablespoons water. Whisk well. Sift the flour in a second bowl, and put breadcrumbs in a third bowl.

Step 12

Remove risotto balls from the refrigerator. Dredge in the bowl of flour first, then into the eggs, and then into breadcrumbs. Shake the excess off.

Step 13

Transfer the balls to the air fryer basket. Sprinkle with nonstick cooking spray. Working in batches, fry at 400 F (200 C) for 10 minutes or until golden brown, flipping them halfway through.

Step 14

Serve with tomato sauce.

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