Risotto: Heat up the olive oil in a thick bottomed saucepan and sauté the shallot. Add the mushrooms and fry until the liquid has almost evaporated.
Stir in the rice and fry until the grains shine. Add the stock and slowly simmer the rice until ready, about twenty minutes.
Mix the cheese and parsley through the risotto and season to taste with salt and pepper. Allow the risotto to cool then refrigerate for at least one hour.
Crumbing: Grind the bread into fine crumbs in a food processor then mix in the olive oil. Continue to stir until it regains a loose crumb consistency. Pour the crumbs in a deep dish. Whisk the egg in another deep dish.
Shape the risotto into walnut-sized balls. Coat the balls in the egg and then in the breadcrumbs.
Preheat the Airfryer to 200 degrees C.
Put 8 to 10 balls in the basket and slide the basket into the Airfryer. Set the timer to 5 minutes and bake the risotto balls until golden brown. Bake the rest of the balls in the same manner.
Learn more on Airfryers
The Philips Airfryer range offers a healthy and easy way to cook for yourself, your family and friends with some recipes requiring up to 80% less oil! But it doesn’t just fry, it also roasts, bakes and grills. For more information on Airfryers head to the Philips Airfryer Webpage .