Combine 1 cup of Arborio rice with 3 cups of chicken broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for about 20 minutes, or until the liquid is absorbed. Remove from heat and cool completely.

Transfer the cooled Arborio rice to a large mixing bowl. Stir in ½ cup grated Parmesan, ¼ cup chopped parsley, and a pinch of salt and black pepper. Mix until sticky and cohesive.

Scoop a portion of the rice mixture (size of a golf ball), create a well, and place a cube of mozzarella cheese inside. Close the rice around the cheese and roll into a ball.

Prepare dishes: one with beaten eggs and another with breadcrumbs. First, dip each rice ball into the beaten eggs, then roll in breadcrumbs. Place on a parchment-lined baking sheet.

Preheat oven to 375°F (190°C). Brush tops of arancini with olive oil. Bake for 20-25 minutes, or until golden brown and crispy.

Remove arancini from the oven, allow to cool for a few minutes. Serve warm with dipping sauces like marinara or garlic aioli.