When the rice is ready, put it in a large bowl and add an egg, some of the breadcrumbs, salt, pepper, oregano, parmesan cheese and shredded mozzarella cheese. Cook the rice in chicken broth until tender. Preheat an air fryer to 370 degrees f (187 degrees c) according to manual's instructions. Place the coated rice balls on a large plate, cover, and put in the freezer for 15 minutes. The last step is to deep fry the rice balls in vegetable oil. Preheat the oven to 350°f (180°c). Take ~3 tbsp (or slightly less than ¼ cup) of cooled risotto in the palm of your hand, then place 2 small cubes of fresh mozzarella in the center. Coat each ball successively with flour. Place the balls on a cookie sheet until they are all assembled. Baked risotto balls are relatively quick and easy to put together (if you have already made and chilled the risotto).
Dip the frozen arancini balls in flour, whisked eggs, then the panko. How to make baked risotto balls. Dip the frozen arancini balls in flour, whisked eggs, then the panko. Take ~3 tbsp (or slightly less than ¼ cup) of cooled risotto in the palm of your hand, then place 2 small cubes of fresh mozzarella in the center. Place the arancini straight on a rack in the oven (don’t use a baking tray). Place the balls on a cookie sheet until they are all assembled. 1 cup uncooked arborio rice; Cook the rice in chicken broth until tender. Stir in eggs and parmigiano and pecorino romano cheeses. Press a mozzarella cube into the center of each ball and reshape. Prepare the dough by adding one cup of water to one cup of flour.
