Cook 1 cup of Arborio rice in 3 cups of chicken broth over medium heat. Stir occasionally until al dente, about 18-20 minutes. Remove from heat and cool to room temperature.

Shape a small handful of the cooled rice mixture into a ball, place a cube of mozzarella in the center, and mold the rice around it. Repeat with remaining mixture.

Beat 2 eggs until frothy, dip each arancini ball in the egg mixture, then roll in bread crumbs to coat.

Preheat oven to 375°F (190°C). Arrange arancini on a baking sheet lined with parchment paper, brush lightly with olive oil, and bake for 20-25 minutes or until golden.

Let cool slightly before serving. Pair with marinara sauce for dipping.