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1
Breading: Put the bread crumbs in a medium bowl.
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2
Set aside.
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3
Filling: In a medium bowl, combine the risotto, bread crumbs, Parmesan, basil, and eggs.
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4
With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls.
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5
Make a hole in the center of each ball and insert a cube of Gorgonzola.
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6
Cover up the hole to completely enclose the cheese.
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7
Roll the balls in the breading to coat.
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8
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way.
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9
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.)
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10
In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes.
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11
Drain on paper towels and serve.
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12
In a medium saucepan, bring the broth to a simmer over high heat.
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13
Reduce the heat to low and keep the broth hot.
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14
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat.
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15
Add the onion and cook, stirring frequently until tender, about 3 minutes.
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16
Add the rice and stir to coat with the butter.
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17
Add the wine and simmer until most of the liquid has evaporated, about 1 minute.
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18
Add 1/2 cup hot broth and stir until almost completely absorbed, about 2 minutes.
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19
Continue cooking the rice, adding the broth, 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next.
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20
Cook the rice until tender but still firm to the bite and the mixture is creamy, about 20 minutes.
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21
Remove the pan from the heat and stir in the remaining butter, Parmesan cheese, salt, and pepper.
