Preheat the oven to 375°F and line a baking sheet with parchment.

Cook the Arborio rice in chicken broth until al dente, then spread it out to cool.

Mix the cooled rice with Parmesan, parsley, salt, and pepper.

Flatten a small handful of the mixture, add a mozzarella cube, and shape it into a ball.

Dip each ball in beaten eggs, then coat fully in bread crumbs.

Arrange on the baking sheet and bake 20–25 minutes until golden and crisp.

Let the arancini cool briefly, then serve warm with melty centers.