To make arancini, combine risotto, bread crumbs, Parmesan cheese, basil leaves, eggs and Gorgonzola cheese. Roll the mixture into balls, and roll the balls in bread crumbs before frying them.
Combine 2 cups of room temperature risotto, 1/2 cup of grated Parmesan cheese, 1/2 cup of Italian bread crumbs, 2 beaten eggs and 1/4 cup of chopped basil leaves. Roll the mixture into balls, using 2 tablespoons of the mixture for each ball. Make a hole in each ball, and insert one cube of Gorgonzola cheese. Readjust the risotto mixture to entirely cover the cheese then roll each ball in bread crumbs until they're evenly coated.
Fill a large sauce pan one-third full with vegetable oil. Heat the oil to 350 degrees Fahrenheit, and fry the rice balls for four to five minutes. Drain the arancini on paper towels before serving.
To make a simple risotto for the arancini, bring 2 cups of chicken broth to a boil then lower the heat. Combine half of a chopped onion and 2 tablespoons of butter in a saucepan. Saute for three minutes then add 3/4 cup of Arborio, stirring until it is coated with the butter. Add 1/4 cup of dry white wine, and let it simmer for one minute. Add 1/2 cup of broth, and simmer for two more minutes. Continue adding the broth 1/2 cup at a time, and cook for around 20 minutes. Remove the pan from the heat, and add another tablespoon of butter, 1/4 cup of Parmesan cheese, and a dash of salt and pepper.