Rinse Arborio rice under cold water until clear. Combine rice and chicken broth in a medium saucepan, bring to a boil, reduce heat, cover, and simmer for 20 minutes.

In a large bowl, mix cooled Arborio rice, grated Parmesan, chopped parsley, salt, and pepper until well combined.

Form small patties of rice, place a mozzarella cube in the center, and shape into balls.

Whisk eggs in a shallow bowl. Roll each rice ball in the egg, then coat with breadcrumbs.

Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.

Place breaded arancini on the baking sheet, brush with olive oil, and bake for 20-25 minutes until golden brown.

Remove from oven, let cool slightly, and serve with marinara sauce or garlic aioli.