Ingredients

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4 c. leftover cooked risotto

4 mozzarella string cheese sticks, each cut into 6 pieces crosswise

½ c. (60 g.) all-purpose flour

1 tsp. garlic powder (optional)

Kosher salt

Freshly ground black pepper

2 large eggs

1 c. panko bread crumbs

½ c. shredded Pecorino Romano, plus more for serving

Olive oil cooking spray

Store-bought or homemade marinara and pesto, for serving

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Directions

1. Using a 2-Tbsp. cookie scoop, scoop risotto into 24 portions and transfer to a parchment-lined baking sheet. Create an indent in center of each ball, place a piece of mozzarella in indentation, and form risotto around mozzarella, tightly packing into a ball and making sure risotto completely covers mozzarella.

2. In a shallow dish, whisk flour and garlic powder (if using); season with salt and pepper. In another shallow dish, beat eggs to blend. In a third shallow dish, combine panko and Pecorino; season with pepper.

3. Working one at a time, coat risotto balls in seasoned flour, shaking off excess. Dip into eggs, then into panko mixture.

4. Coat an air-fryer basket with cooking spray. Arrange half of balls in basket; spray tops with cooking spray. Cook at 400°, turning halfway through, until golden brown, about 15 minutes.

5. Transfer arancini to a platter. Top with Pecorino Romano; season with pepper. Serve with marinara and pesto alongside.