We’re so excited to have renowned Montreal chef, Yacir Nakhkhaly prepare this recipe using our Ridge air fryer. This recipe is perfect for the Holidays and serving a crowd – versatile, delicious and bite sized!
Here’s how to make it:
Servings: 6 portions
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 3 hours 30 minutes
Ingredients
- 2 tbsp vegetable oil or olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, chopped
- 200g (1 cup) Arborio rice
- 250ml (1 cup) white wine
- 1 liter (4 cups) vegetable or chicken broth
- 100g (1 ¼ cups) white mushrooms, finely chopped (or a mix of mushrooms)
- 60g (½ cup) mascarpone (optional)
- 240g (2 cups) grated parmesan
- 130g (1 cup) all-purpose flour
- 2 eggs, beaten
- 120g (2 cups) panko breadcrumbs
- Fresh basil, to taste
- Salt and pepper, to taste
Preparation
- In a large saucepan over medium-high heat, heat the oil and sauté the shallots and garlic for 2 minutes.
- Add the rice and stir for about 2 minutes to coat it with the oil. Add the white wine and let it reduce until all the liquid is absorbed.
- Pour 250ml (1 cup) of vegetable broth and stir continuously until the liquid is completely absorbed. Add 250ml (1 cup) of broth at a time, waiting for each addition to be absorbed before adding more.
- Add the mushrooms and mascarpone, then the grated cheese, and stir until melted. Season with salt and pepper, and add basil at the end.
- Cover the risotto and let it rest for 3 to 4 minutes. Refrigerate for 2 hours.
- Using an ice cream scoop, shape 22 arancini balls.
- Roll the balls in flour, then in the beaten eggs, and coat them with panko breadcrumbs.
- In an air fryer, preferably preheated to 400°F, fry the arancini for 8 to 10 minutes after spraying them with a little oil, using non-stick cooking spray.
- Serve the arancini hot, 3 or 4 per person, with a lemon and basil dip, or with homemade or store-bought hot tomato sauce.
- Garnish with fresh, chopped basil and parmesan.
For the dip:
Ingredients
- 180ml (3/4 cup) sour cream
- 60ml (1/4 cup) plain Greek yogurt or mayonnaise
- 3 tbsp finely chopped preserved lemon zest, or regular lemon zest
- Juice of half a lemon
- 1 tbsp finely chopped basil
- 1 tsp maple syrup
- A pinch of cayenne pepper
Preparation
In a bowl, mix sour cream, mayonnaise (or yogurt), preserved lemon zest (or regular lemon zest), basil, maple syrup, and a pinch of cayenne pepper. Serve with the arancini.