Start by making the Cauliflower Alfredo Risotto

Pour the chicken stock into a small saucepan and bring to a simmer.

In a large skillet, add the olive oil over medium-high heat and heat until shimmering.

Add the minced onion and cook for a few minutes until onion starts to get soft.

Add the garlic and cook for another minute or two.

Add the butter and the Arborio rice and stir to coat the rice in butter and oil.

Cook for a few minutes to toast the rice grains and get them a nice and toasty light brown.

Add the chicken stock 1/2 cup at a time.

Each time you add the stock, stir to combine and let the rice absorb the stock slowly.

Remove the risotto from the heat, spread on a baking sheet, and place in the fridge to cool completely.

Store for up to 5 days before making the Cheesy Alfredo Arancini.

When ready to cook the arancini, add the leftover risotto to a bowl.

Add in the egg and mix to combine.

Scoop into 1-inch balls.

Roll in the panko breadcrumbs.

Place on baking sheet or plate until ready to cook.

These arancini can be deep fried at 350F for 3 minutes, baked in the oven at 350F for 10 minutes or until golden brown, or you can air fry them like I did here.

To air fry the arancini, place a small batch of the panko crusted in the air fryer basket, and spray with a non-stick cooking spray (to help brown the coating).

Air fry at 400F for 5 minutes.

Turn over and spray the risotto balls again.

Cook for another 5 minutes.

Remove and repeat with remaining rice balls.

Serve on a plate with the remaining New Bertolli Creamy Alfredo with Cauliflower and Milk Sauce as a base.

Enjoy warm!