Prep the rice mixture: In a large bowl, combine the cold risotto or rice, Parmesan, 1 beaten egg, garlic powder, onion powder, lemon zest, salt, and pepper. Mix until the rice is sticky and holds together when pressed.

Set up the breading station: Place flour in one shallow dish, the 2 beaten eggs in another, and breadcrumbs in a third. Season the flour and breadcrumbs with a pinch of salt and pepper for extra flavor.

Shape the arancini: Scoop about 2 tablespoons of the rice mixture into your palm. Flatten slightly, place a mozzarella cube in the center, then wrap the rice around it. Roll into a tight ball, about golf-ball size. Repeat with the remaining mixture.

Chill briefly (optional but helpful): Place the formed balls on a tray and refrigerate for 15–20 minutes. This helps them hold their shape during breading and cooking.

Bread the balls: Roll each ball in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. Press gently so the crumbs adhere well.

Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly spray the basket to prevent sticking.

Arrange and spray: Place the breaded arancini in a single layer in the basket, leaving space between them. Lightly spray the tops with oil for an even golden crust.

Air fry: Cook at 380°F (193°C) for 9–12 minutes, turning once halfway and spraying again if needed. They’re done when deep golden and crisp, and the centers are melty.

Serve: Let them rest 2 minutes, then serve hot with warm marinara for dipping. Sprinkle with extra Parmesan if you like.