Set up your breading stations by lining up three shallow bowls: one with flour, one with beaten eggs, and one with Italian seasoned breadcrumbs.

Scoop a portion of cold risotto and press it in your palm to form a ball. Make an indentation in the center, add a mozzarella cube, then close the risotto around it.

Roll firmly between your palms to seal the arancini. Ensure the balls feel compact and smooth.

Roll each ball lightly in flour, then coat in egg, and finally roll in breadcrumbs until fully covered.

Arrange the breaded arancini in the air fryer basket in a single layer. Spray lightly with vegetable oil spray.

Air fry until crisp and browned, in batches as needed to avoid crowding, until the coating is evenly crisp and browned.

Let arancini sit briefly, then serve while the mozzarella is still molten.