In a pan, melt 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.

Sprinkle in the salt, then add the basmati rice, stirring to coat it in the buttery goodness. Pour in 2 cups of chicken broth and bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 18-20 minutes until the rice is cooked and all the liquid is absorbed.

Remove the pan from the heat and allow the rice to cool completely, which should take about 15 minutes. Stir in the freshly grated Parmesan and small cubes of mozzarella cheese until well combined.

In a separate saucepan, melt 1 tablespoon of unsalted butter over medium heat. Whisk in 1 tablespoon of flour to create a roux, cooking for 1-2 minutes until bubbly.

Gradually add 1 cup of room temperature whole milk, whisking constantly until the mixture thickens into a creamy béchamel sauce, about 5 minutes. Remove from heat.

Pour the béchamel sauce into the cooled rice mixture, stirring thoroughly until everything is well combined.

With wet hands, form the mixture into small balls, about the size of a golf ball, and set them aside. Coat each ball in flour, dip into the beaten eggs, then roll in Italian breadcrumbs to ensure they’re fully coated.

Heat 3-4 cups of vegetable oil in a deep frying pan over medium heat. Carefully add the rice balls, frying until golden brown on all sides, which should take about 4-5 minutes.

Remove the fried Arancini and place them on paper towels to drain any excess oil. Serve them hot and watch your loved ones savor every bite!