You’ll Need
For the Arancini
300g cooked mushroom risotto (completely cooled)
150g chestnut mushrooms, finely diced
1 tbsp butter
1 clove garlic, finely grated
1 tsp truffle paste or truffle oil
80g mozzarella, cut into 8 cubes
60g plain flour
2 eggs, beaten
120g panko breadcrumbs
Oil spray
For the Parmesan Fondue
150ml double cream
75g Parmesan, finely grated
1 tsp Dijon mustard
Freshly cracked black pepper
To Finish
Parmesan shavings
Fresh chives, finely chopped
Fresh thyme leaves
Optional but Dangerous
Black truffle shavings
Crispy pancetta crumbs
Wild mushrooms
Truffle oil drizzle
Method
Preheat your air fryer to 200°C.
Melt the butter in a frying pan and cook the diced mushrooms for 4–5 minutes until all their moisture has evaporated and they begin to caramelise.
Add the garlic and cook for 30 seconds, then stir in the truffle paste or truffle oil.
Fold the mushrooms through the cold risotto until evenly combined.
Divide the mixture into 8 equal portions.
Press a cube of mozzarella into the centre of each portion and completely enclose it, rolling into smooth balls.
Coat each ball first in the flour, then the beaten egg, then the panko breadcrumbs, pressing the coating on firmly.
Lightly spray each arancini with oil.
Arrange them in the air fryer basket with space between each one.
Air fry at 200°C for 10–12 minutes, turning halfway through, until deeply golden and beautifully crisp.
Meanwhile, combine the double cream, Parmesan and Dijon mustard in a small heatproof dish.
Place into the air fryer at 180°C for 3–4 minutes, stirring once, until smooth, silky and lightly thickened.
Spoon the warm Parmesan fondue onto each serving plate.
Arrange the hot arancini on top.
Finish with Parmesan shavings, chopped chives, fresh thyme and, if using, a light drizzle of truffle oil or fresh truffle shavings.
Serve immediately while the mozzarella centre is beautifully molten.