Cook Arborio rice with broth, onion, and garlic until tender. Let cool.
Stir in Parmesan cheese, salt, and pepper. Chill for 1 hour.
Take a spoonful of rice, place a cube of mozzarella in the center, and form into a ball.
Dip each ball in beaten eggs, then roll in breadcrumbs.
Heat oil in a deep fryer or large pan. Fry the arancini in batches until golden brown.
Drain on paper towels and serve hot with marinara sauce.
Notes
• Chill the rice mixture before shaping to make it easier to handle.
• Use wet hands to prevent sticking when forming balls.
• Ensure oil is hot enough for frying to avoid soggy arancini.
• Drain on paper towels after frying for crispiness.
• Experiment with different fillings like meats or veggies.