In a mixing bowl, combine chilled risotto rice with grated Parmesan and half of the beaten egg. Season the mixture with salt and black pepper, and stir until evenly mixed.
2 cups cooked risotto rice, 1 large egg, 0.25 cup Parmesan cheese, salt, black pepper
Dampen your hands slightly with water. Scoop about 2 tablespoons of the risotto mixture, flatten it in your palm, place one mozzarella cube in the center, then wrap the rice around the cheese and form a tight 2-inch ball. Repeat with remaining mixture.
2 cups cooked risotto rice, 4 oz mozzarella cheese
Dip each rice ball into the remaining beaten egg to coat completely. Then roll each ball in the fine breadcrumbs, pressing gently to ensure an even coating. Place the coated balls on a plate.
1 large egg, 1 cup breadcrumbs
Spray the air fryer basket lightly with olive oil spray. Arrange rice balls in a single layer with at least 1-inch gaps between them. Spray the tops of the balls lightly with olive oil spray.
olive oil spray
Air fry the rice balls at 375°F for 12 minutes total, spraying them with olive oil spray every 4 minutes. Flip the balls at 6 minutes for even browning on all sides.
Remove the rice balls when they are uniformly golden brown. Use a thermometer to check for an internal temperature of about 160°F. Let the balls rest for 2 minutes before serving to allow the cheese centers to set slightly.
