Method

Rice

1. In a small pot, bring water (or chicken stock), bone broth, and salt to a boil. Once it starts boiling, stir in the Carnaroli rice.
2. Keeping the lid on, reduce the heat to a simmer and stir occasionally, until the liquid is absorbed and the rice is tender (about 15-20 minutes). Mix in the grated Parmesan.
3. Transfer the rice to a large baking dish and spread it out. Chill in the fridge for 15 minutes to cool slightly.

Assembly

1. Set up a coating station with three bowls: mix the flour and water into a smooth slurry in one bowl, place the breadcrumbs in another and passata sauce in another.
2. Take a heaped tablespoon of the cooled rice mixture and flatten it in your hand.
3. Place half a bocconcini in the center, add a small dollop of passata sauce, and carefully shape the rice around the filling to form a ball. Repeat with remaining ingredients.
4. Coat each rice ball first in the flour paste, then roll in the breadcrumbs to coat evenly. Chill for at least 20 minutes, or freeze for later use.

To Cook

1. Preheat the air fryer to 180°C. Place the arancini in a single layer in the basket and spray with olive oil.
2. Cook for 12-15 minutes, shaking halfway through, until golden and crispy.
3. Serve hot with extra passata sauce.