Air Fryer Kimchi Orzo Arancini with Garlic Aioli
Air Fryer Kimchi Orzo Arancini with Garlic Aioli
Perfect for dinner parties or summer BBQs
1 hours 45 minutes total
Looking to impress your guests with a show stopping appetizer recipe? This Kimchi Orzo Arancini recipe from Italian Chef Lorenzo Boni blends elements of Italian and Korean cuisine. Orzo pasta is toasted with garlic and reduced like a risotto with white wine and chicken broth. It is then combined with a scratch-made béchamel sauce, Napa cabbage kimchi, and cheese. Once the orzo mixture chilled and set, it is rolled into balls, breaded, and fried till golden brown and crispy. Serve these treats with homemade garlic aioli and enjoy!
Chef Lorenzo Boni Recipes

Chef Lorenzo's Recipe Collection
Ingredients
Serves 30
Ingredients Kimchi Orzo Arancini
½ | Box Barilla® Orzo pasta |
2 | Tablespoons extra-virgin olive oil |
1 | Clove garlic, chopped |
½ | Cup dry White wine |
32 | Ounces chicken broth |
½ | Cup Parmigiano-Reggiano cheese, grated |
1 | Cup Napa cabbage kimchi, chopped thin, drained |
2 | Tablespoons black sesame seeds |
4 | Eggs |
2 | Cups panko breadcrumbs |
1 | Cup flour |
To Taste | Salt and black pepper |
For Frying | 1 liter vegetable oil for deep fry or use oil spray for air fryer |
Béchamel Sauce
1½ | Cups milk |
3 | Tablespoons butter |
1½ | Tablespoons flour |
To Taste | Salt and white pepper |
Garlic Aioli Sauce
1 | Cup mayonnaise |
1 | Lemon, juiced |
1 | Clove garlic, chopped |
2 | Tablespoons extra virgin olive oil |
To Taste | Salt and white pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
For the Béchamel: In a medium saucepan bring milk to a simmer, meanwhile in another medium saucepan melt the butter and whisk in the flour to form a roux, cook for 1 minute over a low flame.
Step 2
Once the milk is simmering add the milk to the roux and whisk frequently until the sauce is thick, season with salt and pepper to taste; set aside.
Step 3
For the Garlic Aioli: Whisk together mayonnaise, lemon, garlic, olive oil, salt, and pepper to taste. Drizzle olive oil little by little to incorporate.
Step 4
For the Kimchi Arancini: In a saucepan, sauté the garlic in olive oil until slightly yellow in color.
Step 5
Add pasta and toast in the olive oil for a few seconds, deglaze with white wine and completely reduce all the wine.
Step 6
Meanwhile warm the broth.
Step 7
Begin slowly adding the warm broth a few ladles at a time until the pasta is fully cooked.
Step 8
Once the pasta has cooked, add in the béchamel sauce, chopped kimchi and cheese; stir to combine.
Step 9
Pour the mixture into a 2-inch hotel pan or a 9” x 13” rectangle cake pan. Cool down for about 1 hour.
Step 10
Meanwhile, beat the whole eggs with a small amount of water or milk or cream to create the egg wash.
Step 11
Once cool, roll the orzo mixture into 1-inch balls, roll in flour, then egg wash, then panko.
Step 12
To Air Fry: Spray air fryer lightly with olive oil or any other sprayable oil. Place in air fryer for 12 minutes at 325° F.
Step 13
Or to Deep Fry: Fry in vegetable oil at 375° F until crispy and golden brown.
Step 14
Serve with a side of garlic aioli.

Orzo
ORZO PASTA: THE RICE-SHAPED PASTA
Orzo, which means "barley" in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted by chefs in Italy and America for both main courses as well as side dishes.
Barilla® Orzo is made with non-GMO ingredients. For more information, please read our position.
- Shape Orzo
- Cook time 9–10 mins
- Pack size 16 oz.
- Range Classic Blue Box