Cook Arborio rice in a large pot with salted water for about 18–20 minutes, or until al dente. Transfer to a bowl and refrigerate for at least 1 hour.

Scoop a small amount of the chilled risotto, flatten it in your palm, and place a cube of mozzarella in the center. Mold the rice around it to form a ball.

Roll the balls in beaten eggs, then coat thoroughly in breadcrumbs. Press gently to adhere.

Heat oil to 350°F in a deep pan. Fry the breaded rice balls in batches for about 4–5 minutes or until golden brown.

Remove the Arancini with a slotted spoon and place them on paper towels to drain excess oil before serving.