Ingredients:

  • 500g cooked and cooled Arborio rice
  • 150g finely grated Pecorino Romano cheese
  • 15g coarsely cracked black peppercorns
  • 15g unsalted butter, melted
  • 5g sea salt
  • 150g panko breadcrumbs
  • 60g all-purpose flour
  • 2 large eggs, beaten
  • 30ml whole milk
  • 5ml olive oil spray

Instructions:

  1. In a large bowl, combine the cooked, chilled rice with melted butter, toasted black pepper, and Pecorino Romano. Fold together until the rice is evenly coated and tacky.
  2. Using a small cookie scoop, portion the rice mixture into 1-inch balls (approximately 30g each). Roll firmly between your palms until smooth and spherical. Chill in the freezer for 10 minutes to set.
  3. Set up three shallow bowls: flour in the first, eggs beaten with milk in the second, and panko in the third. Dredge each ball in flour, dip in the egg wash, and roll in panko until fully coated.
  4. Arrange the arancini in a single layer in the air fryer basket. Lightly spray with olive oil. Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through, until deeply golden.