Fried and Stuffed Rice Balls Arancini di Riso

Ingredients

• 2 cups cooked and cooled risotto or short-grain rice, recipe follows
• 1 cup Italian-style seasoned bread crumbs
• 2 cups cooked and cooled risotto or short-grain rice, recipe follows
• 1/2 cup Italian-style seasoned bread crumbs
• 1/2 cup finely grated Parmesan
• 1/4 cup finely chopped fresh basil leaves
• 2 eggs, at room temperature, beaten
• 4 ounces Gorgonzola, at room temperature, cut into 16 (1/2-inch) cubes
• Vegetable oil, for frying
• 2 cups low-sodium chicken broth
• 3 tablespoons unsalted butter, at room temperature
• 1/2 small onion, chopped
• 3/4 cup Arborio rice
• 1/4 cup dry white wine
• 1/4 cup finely grated Parmesan
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

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