In a saucepan, heat the vegetable broth and keep it warm. In a separate pan, heat olive oil over medium heat. Add diced cipollini onions and sauté until translucent. Add wild mushrooms and cook until tender. Stir in the Arborio rice and cook for another minute. Gradually add the warm broth, one ladle at a time, stirring frequently until the rice is creamy and al dente. Season with salt and black pepper. Allow it to cool.

Form the Arancini

Once the risotto has cooled, mix in the grated parmesan cheese and one beaten egg. Take a small amount of the mixture, flatten it in your hand, and place a small piece of mozzarella (if using) in the center. Shape it into a ball and repeat until all the mixture is used.

Coat the Arancini

Dredge each ball in flour, dip in the remaining beaten egg, and then coat with breadcrumbs.

Fry the Arancini

In a deep frying pan, heat vegetable oil over medium heat. Fry the arancini in batches until golden brown and crispy, about 4-5 minutes. Drain on paper towels.