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Take the rice out of the fridge and allow to come to room temperature.
Beat 2 of the eggs in a large bowl, add the melted butter, Parmesan and most of the mozzarella and season to taste.
Combine the breadcrumbs and Italian seasoning in another bowl.
Take a tablespoon of the rice mixture and press it together into a ball, then flatten the ball and put a piece of ’nduja or chorizo in the middle along with some of the egg and mozzarella mix. Enclose the filling with the rice and roll it into a ball. You might need to wet your hands for this.
Beat the remaining egg in a bowl and dip in the rice ball, then roll it in the breadcrumbs to coat. Repeat with the remaining mixture.
Spray the rice balls well with a low-calorie spray and cook in an air fryer preheated to 190°C for 8 minutes.