Bring chicken stock to a simmer in a medium pot. Once simmering, remove from heat and place a lid on top to keep it warm. Set is aside as we prep everything else.

Melt butter in a heavy bottom pan (such as a dutch oven or skillet) over medium-high heat.

Add onions, and saute until transparent, about 4 minutes.

Add rice and stir constantly. Cook until the rice becomes opaque, about 1 minute.

Add wine and stir until it's absorbed by the rice.

While continually stirring, add the stock using ½ cup increments. Allow the liquid to fully absorb before adding more to the pan. Cook for 20 minutes, you'll know it's done once the rice is just tender and the risotto appears creamy. You may not use all the broth (I only used 3 cups) -- this will vary based on the heat and thickness of your pan.

Remove from heat, and stir in the heavy cream, parmesan, and basil.

Taste, and salt and pepper to your liking (I added 1 teaspoon of salt, again this will vary with how much chicken stock you add).

Spread risotto on a plate and place in the fridge, allowing it to cool completely for 1 hour.

Stir in 1 egg until well incorporated.

Use a tablespoon to scoop the risotto, and press a piece of cheese in the center.

Roll the risotto into a tight ball using your hands. Place it on a clean plate and continue until you've formed 24 arancinis.

Prep 3 shallow bowls: 1 for the flour, 1 for the 2 remaining eggs (whisked), 1 for the breadcrumbs.

Dip and thoroughly coat each arancini in the flour. Shake to remove access flour, then dip it in the whisked eggs, then in the bread crumbs.

Continue until you've coated all the arancinis.

Spray arancini and air fryer tray with oil.

Cook at 400 F for 12 minutes.

Serve with tomato sauce, and enjoy!