Arancini

Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 3 minutes. Stir in minced garlic and cook 1 minute more.

Add arborio rice to the pot and stir constantly for 2 minutes, coating each grain with oil, until edges appear translucent.

Add warm vegetable broth 1 cup at a time, stirring frequently. Each addition should be mostly absorbed before adding the next, approximately 18–20 minutes total. Rice should be creamy and tender but still hold its shape.

Remove from heat. Stir in grated parmesan cheese and season with salt and black pepper. Spread risotto on a baking sheet to cool to room temperature, about 20 minutes.

Once cooled, wet your hands and form about 2 tablespoons of risotto into a ball. Press a mozzarella cube into the center, then re-form the rice around it completely, sealing the opening. Repeat with remaining rice and cheese.

Place flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Roll each arancini first in flour, shaking off excess, then in beaten egg, then in breadcrumbs, pressing gently so crumbs adhere.

Heat vegetable oil in a deep skillet or heavy pot to 350°F. Working in batches to avoid crowding, carefully lower arancini into hot oil and fry for 3–4 minutes until golden brown on all sides, turning occasionally.

Transfer fried arancini to a paper-towel-lined plate to drain. Serve warm, optionally with marinara sauce or fresh basil for dipping.