Use an ice cream scoop and your hands to roll the risotto into 2-3 inch balls to form the arancini. Place the arancini onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer for 10-15 minutes.
To one bowl, add the eggs and beat well.
To a second bowl, add the breadcrumbs and seasonings and mix well.
Dip the arancini in the eggs, then into the breadcrumbs and toss to coat.
Preheat the air fryer to 375 degrees and spray with a non-stick cooking spray before adding the arancini.
Air fry the arancini for 10-12 minutes until golden brown. Serve with a marinara sauce and enjoy!
