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Air Fryer Cheesy Risotto Balls - Crispy Outside, Gooey Inside

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Leftover risotto (about 4 cups, cold; mushroom, Parmesan, or saffron risotto works well)
  • Mozzarella cheese, cut into 1/2-inch cubes (about 6–8 ounces)
  • Grated Parmesan cheese (1/2 cup)
  • Eggs (2 large, plus 1 extra if needed)
  • All-purpose flour (1/2 cup)
  • Panko breadcrumbs (2 cups) or regular breadcrumbs for a finer crust
  • Garlic powder (1/2 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Italian seasoning (1 teaspoon) or dried oregano
  • Salt and black pepper
  • Olive oil spray or neutral cooking spray
  • Optional add-ins: chopped parsley, lemon zest, finely diced prosciutto, or red pepper flakes
  • To serve: warm marinara, pesto, or a lemon-garlic aioli

Method
 

  1. Chill the risotto: Use risotto that has been chilled in the fridge for at least 4 hours (overnight is best). Cold risotto is firm and easy to shape.
  2. Prep your coating stations: Place flour in one shallow bowl. Beat the eggs with a pinch of salt and pepper in a second bowl. Mix panko, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a third bowl.
  3. Portion the risotto: Scoop about 2 tablespoons of risotto into your palm. Flatten slightly and place a mozzarella cube in the center. Wrap the risotto around the cheese and roll into a tight ball, about golf ball sized. Repeat with the remaining mixture.
  4. Coat the balls: Roll each ball in flour, dip in egg, then coat thoroughly in the breadcrumb mixture. Press gently so the crumbs adhere for an even crust.
  5. Preheat the air fryer: Set to 380°F (193°C) for 3 minutes. Lightly mist the basket with oil spray to help prevent sticking.
  6. Arrange and spray: Place risotto balls in a single layer in the basket, leaving space between them for airflow. Lightly spray the tops with oil for extra crispness.
  7. Air fry: Cook at 380°F (193°C) for 10–12 minutes, shaking the basket or turning the balls halfway through. They’re done when golden brown and crisp, and the centers are melty.
  8. Serve: Let them rest 2 minutes to set, then serve hot with marinara, pesto, or aioli. Sprinkle with extra Parmesan and chopped parsley if you like.
  9. For frozen balls: Air fry straight from frozen at 360°F (182°C) for 12–15 minutes, then finish at 380°F (193°C) for 2–3 minutes to crisp.