Kevin's Air Fryer Spinach & Mozzarella Arancini

Method:

1. Ideally prepare the risotto rice the night before or at least let rest for 2 hours.
2.  Heat 3 tbsp olive oil in a wide, heavy-based saucepan over low heat. Add shallots and garlic and cook for 1 minute until completely softened.
3.  Add the rice and stir well for 1 minute. Pour in the white wine and continue stirring the rice until the wine has evaporated.
4. Gradually add the warm stock, one ladleful at a time, stirring gently and allowing each addition to be absorbed before adding the next, this will take about 20 mins.
5. Add Parmesan, remove from heat, and let the rice cool.
6. In a separate pan over high heat, sauté spinach in 1 tbsp of olive oil for 2 minutes until wilted. Season and remove from heat.
7. Once cool, chop the spinach into smaller pieces and add to a bowl with mozzarella and season.
8. Divide the risotto rice into 6 equal large balls about the size of golf balls. Flatten each ball gently using cling film, creating a groove in the centre. Add the mozzarella and spinach mixture, then fold over to recreate the large ball, ensuring the cheese is completely enclosed. Refrigerate loosely covered until needed.
9. Prepare three separate bowls with flour, beaten eggs and Panko breadcrumbs mixed with some Parmesan.
10. Dip each rice ball into the flour, shaking off excess, then dip into the egg, allowing any excess to drip off . Finish by coating in the breadcrumbs. Place the arancini balls on a bed of breadcrumbs and keep them covered in the fridge until needed.
11. Preheat the air fryer to 200˚C. Place the arancini in the air fryer basket, with a little oil if desired, and air fry for 8-9 minutes until golden brown all over.
12. Serve immediately while the cheese is still melting in the centre. Accompany with roasted pepper relish, a sprinkle of Parmesan and optional basil and rocket salad leaves.