Start by cooking 1 cup of Arborio rice in 3 cups of chicken broth over medium heat until it reaches al dente, about 18-20 minutes. Once cooked, remove from heat and let it cool in a large bowl for at least 30 minutes.

In the cooled rice, fold in ½ cup of grated Parmesan cheese, salt, pepper to taste, and ¼ cup of chopped parsley. Ensure everything is well combined.

With your hands, take a scoop of the rice mixture and flatten it slightly. Place a cube of mozzarella cheese in the center, then mold the rice around it, forming a tight ball.

Prepare two shallow bowls—one with beaten eggs and another with breadcrumbs. Dip each rice ball first into the egg to coat, then roll it in the breadcrumbs.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, arrange the coated arancini on the sheet, and brush the tops lightly with olive oil. Bake for 20-25 minutes, turning halfway through.