Melt the butter in a large saucepan over a medium heat and cook the onion and garlic for 5 mins until softened. Stir in the rice and cook for 1 min, then add half the stock, stirring well.

Continue to cook the risotto for 20 mins, stirring frequently and adding more stock as it is absorbed, until the rice is tender and creamy. Stir in the parmesan, then season to taste. Spread out on a tray and leave to cool to room temperature.

Cut the mozzarella into 12 pieces and pat dry using kitchen paper.

Shape the risotto into 12 even-sized balls. Flatten one of the balls in the palm of your hand and add a piece of mozzarella. Bring up the edges to enclose it, then roll into a neat ball. Repeat to make 12 balls.

Roll each risotto ball in the flour, followed by the egg and finally the breadcrumbs until evenly coated. Chill until ready to air-fry, or until set and holding their shape well.

Heat the air-fryer to 190C. Mist the arancini with the olive oil spray and cook in batches for 10-15 mins until crunchy and golden brown. Scatter with parmesan before serving.