For the Rice:
2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
For the Filling:
1 cup mozzarella cheese, cut into small cubes
1/2 cup cooked peas (optional)
1/2 cup cooked ground meat (optional)
For Breading:
1 cup all-purpose flour
3 large eggs, beaten
2 cups breadcrumbs

2 cup s Arborio rice 4 cup s chicken or vegetable broth 1/2 cup grated Parmesan cheese 2 tablespoons butter 1 cup mozzarella cheese, cut into small cubes 1/2 cup cooked peas (optional) 1/2 cup cooked ground meat (optional) 1 cup all-purpose flour 3 large eggs, beaten 2 cup s breadcrumbs

Cook the Rice:
In a large saucepan, bring the broth to a boil. Add the rice and reduce heat to low.
Cook, stirring frequently, until the rice is tender and the liquid is absorbed, about 20 minutes.
Stir in the Parmesan cheese, butter, salt, and pepper. Let the rice cool completely.
Prepare the Filling
Once the rice is cool, take a small amount of rice and flatten it in your hand.
Place a piece of mozzarella (and a bit of peas or meat if using) in the center.
Form the rice into a ball, ensuring the filling is completely enclosed.
Bread the Arancini:
Roll each rice ball in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
Ensure they are well-coated and set them aside on a plate.
Fry the Arancini:
In a large, deep skillet or saucepan, heat vegetable oil to 350°F (175°C).
Fry the rice balls in batches, turning occasionally, until golden brown and crispy, about 4-5 minutes.
Remove with a slotted spoon and drain on paper towels.