Step 1

Preparing the risotto

Boil the diced sweetpotatoes in water for 15 mins or until tender before draining very well and blending until it becomes a smooth puree.

Step 2

In a saucepan, heat the vegetable stock over medium heat until it comes to a simmer. Turn down the heat and keep on low while you start the risotto.

Step 3

In a large pot, heat the olive oil over medium heat and add the diced shallots and sauté until soft and translucent. Add the minced garlic and sauté for another minute until fragrant.

Step 4

Add the arborio rice and stir well to coat the rice with the olive oil before adding the white wine. Stir vigorously until the wine has been absorbed into the rice, add the salt and stir to combine.

Step 5

Add one ladle of the warm vegetable stock to the risotto, stirring constantly until the rice has absorbed the liquid. Repeat this process until all the stock is gone.

Step 6

Keep stirring the rice until the grains are soft inside.

Step 7

Once the rice has finished cooking, turn off the heat and add the sweetpotato puree, butter and parmesan cheese and stir to combine.

Step 8

Taste the mixture and more salt if needed.

Step 9

Transfer the mix to a shallow dish and spread out.

Step 10

Chill until completely cold and firm before forming the arancini.

Step 11

Preparing the spicy tomato sauce

In a saucepan, heat the olive oil over a medium heat, add the onions and sauté until soft and translucent.

Step 12

Add the minced garlic and sauté for another minute.

Step 13

Add the chopped tomatoes to the saucepan along with the dried basil, smoked paprika, chilli flakes and a generous pinch of salt and pepper.

Step 14

Add the chopped tomatoes to the saucepan along with the dried basil, smoked paprika, chilli flakes and a generous pinch of salt and pepper.

Step 15

Bring the sauce to a simmer over medium heat then turn down to a low heat to simmer for 20-30 minutes until the sauce thickens, and the flavours are developed.

Step 16

Remove from the heat, transfer to a bowl and set aside.

Step 17

Preparing the arancini

Preheat the air fryer to 180°C.

Step 18

Prepare a small bowl of cold water.

Step 19

Cut the mozzarella cheese into 25 1cm cubes. Using wet hands, scoop up a golf ball sized amount of the cold risotto. Press out flat on the palm of one hand and add a cube of mozzarella to the middle of the risotto.

Step 20

Bring up the edges to cover the cheese and gently roll the ball around to smooth the edges. If the risotto is sticking, wet your hands again. Place the filled rice balls on a baking tray and set aside.

Step 21

Prepare three shallow dishes.

Step 22

In one dish add the plain flour with a pinch of salt. In another dish add the eggs and whisk until blended. In the final dish add the panko crumbs.

Step 23

Bread the arancini by first gently rolling in the flour until covered, then transfer to the egg wash and roll to coat the ball and transfer to the panko crumbs and cover with the crumbs. Repeat this process until all arancini balls are breaded.

Step 24

Transfer the coated arancini to a baking sheet and set aside.

Step 25

To air fry the arancini put 6-7 arancini balls at a time in the air fryer, spray the arancini with oil then air fry for 8 to 10 minutes or until they become a light brown colour.

Step 26

Transfer the air fried arancini to a platter, sprinkle with chopped chives and freshly grated parmesan cheese.

Step 27

Serve with the warmed spicy tomato sauce and enjoy!