Blueberry Lemon Poppy Cake
Arancini (Crispy Risotto Balls)
| By : |
| Prep Time | 5 Minutes |
| Cook Time | 10 Minutes |
| Servings |
8 Servings
|
Ingredients
- 1 cup panko or breadcrumbs (but it’s much better with panko)
- 2 tbsp sesame seeds
- 1 tsp paprika
- 1 egg
- 1 cup leftover risotto
For filling:
- 8 cubes goat cheese or mantecoso cheese optional
To serve:
- Teriyaki Sauce to taste
Ingredients
For filling:
To serve:
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Instructions
- In a deep dish, mix the panko with the sesame and paprika. Set aside.
- In a separate bowl, beat the eggs. Set aside.
- Dampen your hands to divide the risotto into 8 portions and shape into balls. As an option, insert a small cheese cube in each ball and seal so it doesn’t ooze out while cooking.
- Dip each ball in the beaten egg and then in the panko mixture. Set aside.
- On the Instant Vortex control panel, press Air Fry, set the time time to 10 Minutes and the temperature to 400˚F (205˚C). Press Start.
- Once Add Food appears on the display, open the basket and place the balls inside. Close.
- When Turn Food appears on the display, remove the basket from the Instant Vortex and shake gently to turn balls over. Reinsert the Instant Vortex basket and close.
- When the timer goes off, open the compartment and remove the balls. Serve immediately.
- This recipe can be doubled or divided easily to the amount of leftover risotto you have.
- You can use breadcrumbs instead panko. If you do, it is best to double the layer of egg and breadcrumbs to add crispiness.
- The balls are very tasty when served with teriyaki sauce.
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