Ingredients:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste
• 1 cup mozzarella cheese, cut into small cubes
• 1/2 cup marinara sauce or tomato sauce
• 2 large eggs, beaten
• 1 cup breadcrumbs
• Vegetable oil, for frying
• Fresh basil or parsley, chopped, for garnish (optional)

Instructions:

1. Prepare the Rice:

   • In a saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
   • In a large skillet, heat the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
   • Add the Arborio rice to the skillet and stir for a minute or two until the rice is well-coated with the butter and heated through.

2. Add the Wine (Optional):

   • Pour in the white wine and cook until it's mostly absorbed by the rice.

3. Cook the Risotto:

   • Begin adding the warm broth to the rice, one ladle at a time, stirring frequently and allowing each ladle of broth to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness, usually about 18-20 minutes.

4. Season and Finish:

   • Stir in the grated Parmesan cheese, and season the risotto with salt and black pepper to taste. Remove it from heat and let it cool.

5. Form the Arancini:

   • Take a small portion of the cooked risotto in your hand. Flatten it in the palm of your hand and place a cube of mozzarella cheese in the center. Enclose it with the rice and shape it into a ball. Repeat with the remaining risotto.

6. Coat the Arancini:

   • Dip each arancino into the beaten eggs, ensuring it's well coated.
   • Roll it in the breadcrumbs, making sure it's evenly coated.

7. Fry the Arancini:

   • In a deep skillet or frying pan, heat vegetable oil to a medium-high temperature for frying. It should be around 350°F (175°C).
   • Carefully place the arancini into the hot oil and fry them until they are golden brown and crispy, usually taking 2-3 minutes. Fry them in batches to avoid overcrowding the pan.

8. Drain and Serve:

   • Use a slotted spoon to remove the fried arancini from the hot oil and place them on a plate lined with paper towels to drain any excess oil.
   • Serve the Arancini hot, garnished with chopped fresh basil or parsley, and with marinara sauce for dipping.

Arancini are a delicious and satisfying Italian snack or appetizer. The combination of creamy risotto and gooey mozzarella cheese makes them a delightful treat. Enjoy your homemade arancini!