Introduction
Few snacks are as satisfying as a golden ball of arancini. Crisp on the outside, soft and cheesy inside, with a rich tomato centre, this Sicilian classic is pure Italian comfort food. This version keeps everything you love, but makes it lighter by using the air fryer instead of deep frying.
With Pomoro Marinara at the core, you get bold San Marzano tomato flavour without hours of simmering or litres of oil. Perfect for parties, movie nights, or anytime you want a proper snack that does not leave you feeling weighed down.
What is Marinara-Stuffed Arancini?
Arancini are Sicilian rice balls made from cooked risotto, stuffed with cheese or sauce, coated in breadcrumbs, and traditionally deep fried until golden. Their name comes from arancia (orange), thanks to their colour and shape.
This version sticks to the spirit of the dish but uses the air fryer for a crisp finish with far less oil.
Why Pomoro?
Great arancini live or die by the filling. Pomoro Marinara is slow cooked using real San Marzano tomatoes, giving you rich, balanced tomato flavour straight from the jar. That depth means you can keep the rest of the recipe simple and still get authentic taste in every bite.
Ingredients (Serves 4–5, makes 14–15 arancini)
• 1½ cups (300 g) Arborio rice
• 1 medium onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 1.2 litres vegetable or chicken stock, kept warm
• 40 g parmesan cheese, finely grated
• 1 cup (250 g) Pomoro Marinara Sauce
• 80 g mozzarella cheese, cut into small cubes
• ¾ cup fine breadcrumbs
• 2 large eggs, beaten
• ½ cup plain flour
• Salt and black pepper, to taste
• Olive oil spray (for air frying)
Method
Step 1: Cook the risotto
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Heat olive oil in a wide pan. Add onion and cook until soft and translucent.
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Stir in the rice and toast for 2 minutes.
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Add warm stock one ladle at a time, stirring until absorbed, until the rice is creamy and just cooked (18–20 minutes).
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Stir in parmesan, season, and spread the risotto on a tray to cool completely.
Step 2: Shape the arancini
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Take a small scoop of risotto, flatten slightly, and add a cube of mozzarella and about 1 teaspoon of Pomoro Marinara.
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Seal and roll into a compact ball. Repeat with remaining rice.
Step 3: Coat
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Roll each ball in flour, then egg, then breadcrumbs.
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Press gently so the coating sticks evenly.
Step 4: Air fry
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Preheat air fryer to 190°C.
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Lightly spray arancini with olive oil.
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Air fry in batches for 10–12 minutes, turning halfway, until golden and crisp.
Traditional option
Arancini are traditionally deep fried. If you prefer this method, fry at 170°C until golden.
Note: deep frying will significantly increase the calorie and fat content.
Pro Tips
• Chill the risotto fully before shaping. It makes life much easier.
• Fine breadcrumbs create a crisp crust without soaking up oil.
• Do not overcrowd the air fryer or they will steam instead of crisp.
• Serve immediately for the best texture.
Nutrition (per arancini, approx., air-fried)
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Calories: 155 kcal
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Carbohydrates: 22 g
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Protein: 5.5 g
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Fat: 4.5 g
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Saturated Fat: 2 g
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Fibre: 1.5 g
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Sugar: 2 g
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Sodium: 300 mg
(Deep-fried arancini will be higher in calories and fat.)
FAQs
Can I make these ahead of time?
Yes. Shape and coat, then refrigerate for up to 24 hours before air frying.
Can I freeze arancini?
Absolutely. Freeze after coating and air fry from frozen, adding a few extra minutes.
Can I still deep fry them?
Yes, that is the traditional method, but expect a much richer, higher-calorie result.
Serving Ideas
• Serve with extra Pomoro Marinara for dipping
• Pair with a crisp green salad
• Add to a party platter with olives and cheese
Conclusion
These air-fried Marinara-Stuffed Arancini prove you do not need a vat of oil to enjoy a classic Italian snack. Crisp outside, soft inside, and bursting with Pomoro Marinara, they deliver all the comfort with a lighter finish.
Ready to try it yourself? Shop Pomoro Marinara here and bring Italy to your table.
Try this recipe and tag @pomoro.in with your arancini creations.