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I swear the main reason I make risotto is so I can make arancini from the leftovers. This was a smoked salmon and baby spinach one but almost any risotto will work. I used to just add more grated parmesan when I made the rice balls, but now I put a small cube of cheese in the middle (usually manchego) and bread them twice, first in fine breadcrumbs, then egg, then panko.
Fried until nicely browned in evoo and then finished in the air fryer. That way they get all hot and melty inside without burning. I usually cook them all at once (to get all the messy frying out of the way) and then freeze half, which are then ready to thaw and reheat in the air fryer any time.
