In a large pot, bring the low-sodium chicken broth to a gentle simmer over medium heat. Add 1 teaspoon of kosher salt. In another pot, toast the Arborio rice over medium heat for a few minutes until it becomes slightly translucent. Gradually add the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and stir in the Parmesan cheese and parsley. Let it cool completely.
Once the risotto is cool, take a small handful (about 2 tablespoons) of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the risotto around it, forming a tight ball. Repeat this process until all the mixture is used, placing the formed Arancini on a baking sheet.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, beat the eggs with the remaining teaspoon of kosher salt. In the third bowl, add the Panko breadcrumbs.
Take each rice ball and roll it in flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, roll it in the Panko breadcrumbs until fully coated. Repeat until all Arancini are breaded.
In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully add a few Arancini at a time, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
Serve the hot Arancini with warm marinara sauce for dipping. Enjoy the crunch and melty cheese as you bite into these delightful treats!
