Cheesy Rice Balls

We double-coated these delicious bites in a mixture of breadcrumbs and crushed cornflakes for extra crunch.

Ingredients

• 1 Tbs. butter
• ¼ cup finely chopped onion
• 1 cup arborio rice
• ¼ tsp. salt
• ¼ tsp. pepper
• 3½–4 cups lower-sodium chicken broth, warmed
• ⅓ cup grated Parmesan
• 24 (½”) cubes fontina, about 3 oz.
• ½ cup all-purpose flour
• ¾ cup plain dry breadcrumbs
• ¾ cup cornflake crumbs
• 3 eggs

Instructions

1. In medium pot, melt butter over medium-low heat. Add onion; cook, stirring often, until softened, 5 min. Stir in rice, salt and pepper; cook 1 min. Add broth 1 cup at a time and cook, stirring constantly, until liquid is absorbed and rice is tender, 30–40 min. Stir in Parmesan; cool. Cover; chill 2 hrs.
2. Line rimmed baking sheet with wax paper. Using moist hands, divide rice mixture into 24 portions. Shape each into ball around 1 piece fontina. Place flour in bowl. In separate bowl, mix breadcrumbs and cornflake crumbs. In third bowl, beat eggs. Working with 1 ball at a time, coat with flour, dip in egg, then breadcrumb mixture. Coat with egg and breadcrumb mixture again. Transfer to baking sheet. Cover; chill.
3. Place crisper plate in basket of 7-qt. air fryer; coat with cooking spray. Place basket in air fryer; heat to 350°F. In batches, place rice balls in single layer in basket; coat with cooking spray. Air-fry until golden brown, 6–7 min. per batch.