• 1.5 cups panko
• 2 eggs beaten
• risotto

In a small bowl, place the bread crumbs. In another bowl, place the beaten eggs.

Remove chilled risotto from the fridge. Roll into 1 inch rice balls.

Dip into eggs then into bread crumbs to coat the entire ball. Do this until you run out of ingredients.

Place rolled and coated balls back into the fridge for 45 minutes.

Remove from fridge and place into Air Fryer in small batches.

Cook at 400 degrees F for a cooking time of 10 minutes. Shake at minute 8. The balls are actually done around minute 6-7 but the browning doesn’t happen until minute 8-10.