Set up your breading station with three shallow bowls: one with flour, one with lightly beaten eggs, and one with breadcrumbs.

Scoop up some cold risotto and roll it into a ball in your palm. Press a small indentation into the center, tuck in a cube of mozzarella, then pinch and roll to seal.

Roll the risotto ball in flour, shaking off the excess, then coat in egg, and finally roll in breadcrumbs until fully covered.

Arrange the breaded arancini in the air fryer basket and spray lightly with vegetable oil.

Air fry until the balls are crisp and browned, making sure not to overcrowd the basket.

Serve immediately while the crust is crunchy and the mozzarella center is melty.