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Chef Lorenzo Boni Recipes

Air Fryer Kimchi Orzo Arancini with Garlic Aioli

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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!

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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

Cups milk
3 Tablespoons butter
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.

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Barilla Orzo Pasta
Classic Blue Box

Classic Blue Box

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
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