Method:

Prepare the Risotto:

In a pot, bring the broth to a simmer. Gradually stir in the rice, cooking it until tender (about 20 minutes). Add the Parmesan cheese, season with salt and pepper, and set the rice aside to cool.

Shape the Arancini:

Once the rice cools down, whisk the egg into the rice mixture for binding. Wet your hands and take small portions of the rice, flattening them into a small disk. Place a cube of mozzarella or any filling of your choice (ragù, spinach, or roasted vegetables) in the center and mold the rice around it to form a ball. Repeat for the remaining rice.

Coat and Fry:

Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Roll each rice ball in flour, dip it in the egg, and coat it with breadcrumbs.

Heat vegetable oil to 350°F in a pot. Carefully fry the arancini, turning occasionally until golden brown (about 3-4 minutes).

Drain and Serve:

Once crispy, transfer the arancini to a paper towel to drain any excess oil. Serve warm with marinara sauce for dipping.

Variations:

Spinach and Mozzarella: A popular vegetarian option, with spinach and cheese wrapped in rice.

Ragù and Cheese: For a classic, meaty version with slow-cooked ragù and melty cheese.

Gorgonzola: Try this creamy filling for a richer, tangy flavor.

Tips:

Cooling the rice is key! If it's too warm, the balls may fall apart while frying.

Panko breadcrumbs create the crispiest exterior, but regular breadcrumbs work too.

For a lighter option, bake the arancini in the oven instead of frying them.

Substitutions:

Use gluten-free breadcrumbs for those with gluten sensitivity.

Swap mozzarella for vegan cheese to make it vegan-friendly.

Tofu or beans can be used as a filling for vegetarians.