In a large bowl, combine the cooked rice, Parmesan cheese, mozzarella cheese, 1 egg, 1 tablespoon golden breadcrumbs, Italian seasoning, salt, and pepper. Mix until well combined.

In a shallow bowl, beat the remaining 2 eggs. In another shallow bowl, combine the remaining golden breadcrumbs and all of the panko breadcrumbs. Set aside.

Using your hands, shape the rice mixture into golf ball-sized balls, making sure each ball is tightly packed.

Dip each rice ball into the beaten eggs, allowing any excess to drip off, then roll it in the breadcrumb mixture, ensuring it is evenly coated. Repeat this process for all the rice balls.

Preheat your air fryer to 350°F for about 3-5 minutes.

Lightly grease the air fryer basket with cooking spray.

Arrange the coated rice balls in a single layer in the air fryer basket, making sure they are not touching each other. You can spray them with more cooking oil if you prefer but this is optional.

Air fry the arancini in batches, if necessary, at 350°F for 15 minutes, or until they are golden brown and crispy on the outside. Carefully shake the basket or gently turn the arancini halfway through the cooking time to ensure they cook evenly.

Once the arancini are cooked and crispy, remove them from the air fryer and place them on a serving plate.

Serve the air fryer arancini hot with marinara sauce for dipping.