Prepare the Risotto:

• In a saucepan, heat the broth and keep it warm. In a separate pot, sauté the onion and garlic in butter until soft. Add the Arborio rice and toast for a couple of minutes.
• Pour in the wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes).
• Stir in Parmesan cheese and peas (if using). Season with salt and pepper. Let it cool completely.

Shape the Arancini:

• Once the risotto is cool, take a small amount (about 2 tablespoons) and flatten it in your hand. Place a cube of mozzarella cheese in the center and mold the rice around it to form a ball. Repeat with remaining risotto.

Coat and Fry:

• Dip each arancini ball in the beaten eggs, then roll in breadcrumbs. In a deep skillet, heat oil to 350°F (175°C) and fry the arancini in batches until golden brown, about 3-4 minutes. Drain on paper towels.

Serve:

• Serve hot with marinara sauce for dipping.