In An Instant Part 6 - Arancini Met Healthy Living James! | Instant Brands

Welcome to part 6 of In An Instant! Today James shows you how to make delicious Arancini. Enjoy!

INGREDIENTS

• 1 red onion
• 100 g mushrooms
• 3 garlic cloves
• 1 tsp oil
• 1 tbsp dried sage
• 250 g arborio rice
• 400 ml canned coconut milk
• 350 ml vegetable stock
• Salt and pepper
• Breadcrumbs (gluten-free)
   

Method:

1. Dice the onion and mushrooms, and crush the garlic.
2. Select Sauté and add the oil to the inner pot, along with the onion, mushrooms, garlic, and sage. Cook for 3 minutes until fragrant.
3. Add the rice and cook for another 2 minutes until translucent.
4. Cancel Sauté, pour in the coconut milk, vegetable stock, salt, and pepper, and deglaze the bottom of the pot.
5. Secure the pressure cooking lid, select Pressure Cook, and set the time to 8 minutes.
6. When the program finishes, quick release the pressure and remove the inner pot. Set the cooked risotto aside for about 30 minutes to cool.
7. Once cooled, roll the risotto into 16–18 balls.
8. Place the breadcrumbs in a bowl and roll the rice balls until fully coated.
9. Place the air fryer lid on and select Air Fry at 205°C for 10 minutes, until golden brown and crispy.

Product used: Instant Pot Pro Crisp 7.6L Multicooker with Air Fryer