1. Prepare the Risotto:

In a large pot, melt the butter over medium heat.

Add the chopped onion and sauté until translucent.

Add the Arborio rice and stir to coat the grains in butter.

2. Cook the Risotto:

Gradually add the warm chicken broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

Continue this process until the rice is creamy and tender, about 18-20 minutes.

Stir in the grated Parmesan cheese and season with salt and pepper to taste.

Allow the risotto to cool completely.

3. Form the Arancini Balls:

Take a spoonful of cooled risotto and flatten it slightly in your hand.

Place a cube of mozzarella or cheddar cheese in the center and shape the rice around it to form a ball.

Repeat with the remaining risotto and cheese.

4. Coat the Arancini:

Dip each rice ball into the beaten eggs, then roll it in Panko breadcrumbs until evenly coated.

5. Fry the Arancini:

Heat olive oil in a deep fryer or large pot to 350°F (175°C).

Fry the arancini in batches until golden brown and crispy, about 3-4 minutes per batch.

Remove with a slotted spoon and drain on paper towels.

6. Serve:

Serve the arancini hot with marinara sauce for dipping, or enjoy them on their own as a delicious snack or appetizer.