Preparation

• Begin by preparing your risotto according to your favorite recipe, making sure it is chilled before you start working on the arancini.
• In a mixing bowl, combine the chilled risotto, shredded mozzarella cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is evenly distributed.
• With wet hands, take a small amount of the risotto mixture and form it into a ball, about the size of a golf ball. Ensure to press it together firmly.
• Repeat the process until you have formed all the risotto mixture into balls, yielding about 12 to 15 balls.
• Set up a dredging station with one bowl for the flour, one for the beaten eggs, and one for the breadcrumbs.
• Roll each arancini ball first in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs.
• Preheat your air fryer to 375°F (190°C) and lightly spray the basket with cooking spray or brush it with oil to prevent sticking.
• Place the arancini balls in the air fryer basket in a single layer, ensuring they do not touch.
• Cook the arancini for about 12-15 minutes or until golden brown and crispy, turning them halfway through for even cooking.
• Remove the arancini from the air fryer and let them cool slightly before serving.