Step 1

Melt butter in a medium saucepan over medium heat. Cook onion and garlic, stirring, for 2 minutes or until onion is softened. Add rice; stir to coat in mixture. Add wine; cook, stirring, for 2 minutes or until wine evaporates.

Step 2

Stir in 1 cup (250ml) of the boiling stock until absorbed. Continue adding stock, 1 cup at a time, continuously stirring until absorbed after each addition. It will take about 25 minutes for all the stock to be used and the rice to be just cooked.

Step 3

Add cream to rice mixture; cook, stirring, for a further 2 minutes. Remove pan from heat; stir in parmesan and mozzarella. Cool for 20 minutes. Stir in egg yolks. Season. Spread rice mixture over a baking-paper-lined tray. Cool for a further 15 minutes.

Step 4

When cool enough to handle, using wet hands, gently roll slightly rounded tablespoons of rice mixture into balls, then coat in breadcrumbs (the mixture will be quite delicate). Place risotto balls on a tray; freeze for 15 minutes to firm.

Step 5

Preheat air fryer to 200°C for 3 minutes.

Step 6

Spray risotto balls generously with oil; place half the risotto balls in air fryer basket.  At 200°C, cook for 20 minutes, turning halfway through cooking time, or until risotto balls are golden brown. Transfer cooked risotto balls to a tray lined with paper towel; cover to keep warm. Repeat cooking with remaining risotto balls.

Step 7

Serve risotto balls with aïoli and lemon.