Heat the butter in a medium saucepan over medium heat.

Cook the finely chopped onion and crushed garlic, stirring, for about 2 minutes or until the onion is softened.

Add the Arborio rice and stir to coat it in the mixture.

Pour in the dry white wine and cook, stirring, for about 2 minutes or until the wine evaporates.

Stir in 1 cup of boiling vegetable broth until it’s absorbed.

Continue adding the broth, 1 cup at a time, continuously stirring until it’s absorbed after each addition.

This should take about 25 minutes for all the broth to be used, and the rice should be just cooked.

Add the heavy whipping cream to the rice mixture and cook, stirring, for an additional 2 minutes.

Remove the pan from heat and stir in the grated Parmesan and shredded mozzarella.

Allow it to cool for 20 minutes.

Stir in the egg yolks and season with salt and pepper.

Spread the rice mixture over a parchment paper-lined tray and cool for another 15 minutes.

When the mixture is cool enough to handle, use wet hands to gently roll slightly rounded tablespoons of rice mixture into balls.

Coat the rice balls in panko bread crumbs; the mixture will be delicate.

Place the risotto balls on a tray and freeze them for 15 minutes to firm up.

Preheat your 5- or 6-quart air fryer to 400°F for 3 minutes.

Spray the risotto balls generously with cooking spray.

Carefully pull out the air fryer pan and basket and place half of the risotto balls in the basket.

Slide the pan and basket back into the appliance.

Keep the temperature set at 400°F and set the timer for 20 minutes.

Cook the risotto balls, turning them halfway through the cooking time, until they are golden brown.

Pull out the pan and basket and transfer the cooked risotto balls to a tray lined with paper towels; cover to keep warm.

Repeat the cooking process with the remaining risotto balls.

Serve the risotto balls with mayonnaise and lemon wedges.