Begin by simmering your broth in a separate pot. In a large skillet, sauté onions in butter until they become translucent. Add Arborio rice, toasting it lightly before gradually incorporating the warm broth, stirring continuously until creamy.

Once your risotto reaches the desired creamy consistency, let it cool slightly. Then, fold in the Parmesan cheese and fresh herbs for a burst of flavor.

Take portions of the cooled risotto and form golf ball-sized balls, encasing a small cube of mozzarella in each one.

Set up your workstation with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Dredge each risotto ball in flour, coat it in the egg mixture, and finish with panko breadcrumbs.

In a deep skillet, heat vegetable oil over medium heat until it reaches a shimmering point (about 350°F). Gently place the coated Arancini in the hot oil and fry them until golden brown, about 3 minutes per side.

Transfer the fried Arancini to a paper towel-lined plate to drain excess oil and serve with marinara sauce for dipping.