In a saucepan, bring your broth to a gentle simmer. Meanwhile, in another pot, sauté onions in butter until they become translucent. Add the Arborio rice and toast it lightly, stirring frequently. Gradually pour in the simmering broth, stirring until the mixture is creamy and the rice is tender.

Once the risotto is cooked, let it cool slightly. Gently fold in the grated Parmesan cheese and chopped parsley for that added flavor and freshness.

Take small golf ball-sized portions of the risotto and wrap them around a cube of mozzarella, ensuring the cheese is fully enclosed for that delightful oozing center.

Arrange three bowls: one with flour, another with beaten eggs, and the last with panko breadcrumbs. Roll each risotto ball first in the flour, then coat with the egg wash, and finally, give it a good roll in the panko breadcrumbs to achieve that crunchy outer layer.

In a deep skillet, heat vegetable oil to 350°F (175°C). Fry the arancini balls in batches for about 3 minutes on each side until golden brown and crispy. Once done, drain them on paper towels to remove excess oil.

Optional: Serve with marinara sauce for a classic pairing.