In a large bowl, lightly beat 2 eggs. Add the cooked arborio rice, melted butter, grated Parmesan cheese, minced garlic, chopped parsley, seasoning salt, and black pepper. Mix thoroughly until well combined.

Refrigerate the rice mixture for approximately 30 minutes to firm up, making it easier to form the balls.

Once chilled, scoop enough rice mixture to form a 1½-inch ball. Press your thumb into the center to create a pocket, then insert a small cube of mozzarella cheese. Reshape the rice around the cheese to seal it completely.

Set up a three-bowl dredging station: one with flour, another with the remaining beaten egg, and the third with breadcrumbs.

Roll each rice ball first in flour, then dip in beaten egg, and finally coat with breadcrumbs, ensuring complete coverage at each step.

Heat oil to 375°F in a deep fryer or heavy pot. If you don't have a thermometer, test by dropping in a breadcrumb - it should sizzle immediately without burning.

Carefully lower the coated rice balls into the hot oil, working in batches to avoid overcrowding. Fry for about 4 minutes until golden brown.

Transfer the fried arancini to paper towels to drain excess oil. Allow to cool slightly before serving.