Risotto Balls with the Instant Pot Duo Crisp

The Duo Crisp brings the best of both worlds – the famous no-stir risotto – ready in 4 mins on Pressure Cook; and then finished into beautiful risotto balls with a quick swop to the Air Fry lid!
 
An ideal starter or family dinner idea, ready in one pot in 45 mins or less.
 

Ingredients:
 
For the risotto:
 
1 Tbsp olive oil
1 Tbsp butter
1 onion, finely diced
4 cloves garlic, minced
¼ tsp chilli flakes (or more to taste)
1 cup arborio rice
2 cups / 500ml chicken stock
Zest of 1 lemon
50g / ½ cup finely grated Parmesan
 
For the risotto balls:
 
18 small cubes of mozzarella cheese
3 eggs, beaten
2 cup panko breadcrumbs
½ cup all-purpose flour
 
Spicy Tomato Dipping Sauce:
 
1 Tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
1 tsp chilli flakes
1 x 400g tin crushed tomatoes
Salt and pepper, to taste
 
Lemon wedges, for serving
 
Method:
 
For the dipping sauce:
 
Heat butter in a small saucepan until melted. 
Add onions, garlic and chilli flakes. Sauté until soft and fragrant.
Add in the tomatoes and stir to combine.
Bring to a simmer. Let the sauce continue to cook uncovered, until it has thickened and reached your desired consistency. Season with salt and pepper. Blend for a smooth consistency.
 
For the risotto balls:
 
Set Instant Pot to Sauté on Low.
Add olive oil, butter, onion, garlic and chilli flakes. Sauté until very tender and fragrant.
 
Add the arborio rice. Mix well and toast, stirring occasionally, until the grains become translucent. 
 
Add the stock and stir well while simmering. Making sure there are no bits stuck on the bottom of the inner pot. Press cancel.
 
Seal the pot and pressure cook on High Pressure for 4 minutes. Quick release.
 
Add lemon zest and parmesan to risotto and stir through thoroughly.
 
Scrape risotto onto a baking tray and place in the freezer to cool and firm up completely.
 
Scoop and roll into ±18 little balls. Make a little well in each ball with your thumb and press a cube of mozzarella into the centre. Close them up well and roll into balls again.
 
Roll each risotto ball in seasoned flour, then the egg and finally breadcrumbs.
 
Give the air fryer basket and the risotto balls a light spray with olive or canola oil.
 
In two batches- Air Fry the risotto balls for 10 minutes at 202˚C.
Rotate the ones on the bottom of the basket with the top ones half way through.
 
Serve hot with spicy tomato dipping sauce and lemon wedges.