Arancini

Bring broth to a gentle boil and stir in rice.

Reduce heat and simmer, stirring often, until rice is tender and creamy.

Spread rice on a tray and let cool until easy to handle.

Mix cooled rice with Parmesan, eggs, salt, and pepper until combined.

Scoop rice, flatten, add mozzarella, and form into tight balls.

Roll each ball evenly in breadcrumbs.

Heat oil to 350°F in a deep pan or pot.

Fry arancini in batches until golden and crisp, about 3–4 minutes.

Drain on paper towels and rest briefly.

Serve hot, with marinara if desired.