Step 1

Set Instant Pot to Saute, then heat oil until display reads HOT. Add onions and garlic and cook for 3 minutes, stirring often, until translucent.

Step 2

Add the rice and cook for 3 to 4 minutes, stirring often, until the rice kernel edges start to become translucent.

Step 3

Add the wine and cook, stirring, until the wine has almost fully evaporated, about 2 minutes.

Step 4

Add the chicken broth, salt, and rosemary. Make sure all ingredients are submerged.

Step 5

Secure the lid and select Manual, cooking on high pressure for 5 minutes. Perform a quick pressure release at the end of the cook time. Carefully remove the lid.

Step 6

Remove the rosemary spring, then stir in the butter, parsley, and 1/2 cup Mahon cheese. Season with salt and black pepper, if desired. Set aside remaining Mahon cheese in two bowls.

Step 7

Spread finished risotto on a parchment-lined baking sheet and let cool completely.

Step 8

Preheat an air fryer (or oven) to 400 degrees F. (The arancini can also be fried in oil if desired.)

Step 9

Beat the eggs in a large bowl, then stir in the cooled rice, 1/2 cup Mahon cheese, and 2/3 cup breadcrumbs. Shape the mixture into 1 1/2-inch balls.

Step 10

Place the remaining breadcrumbs in a shallow bowl. Press your finger into the center of each rice ball, then fill with some of the remaining Mahon cheese. Pinch the rice around the filling to enclose. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet.

Step 11

Working in batches, place the arancini in the air fryer in a single layer and cook until golden brown and crispy, about 10-15 minutes (if baking in oven, 20-25 minutes). Transfer to a plate and season with salt and pepper, a sprinkle of additional cheese, and chopped parsley. Serve with marinara sauce.