To make the risotto, add the broth to a medium saucepan and bring to a simmer, reduce heat and keep hot.

In the meantime in a large sauce pan, saute the onion in 2 Tbsp. butter and cook until tender but not browned. Add the rice and stir until coated. Add the wine and cook until almost evaporated. Add 1/2 a cup of the broth and cook until almost evaporated, about 2 min. stirring constantly. Continue to add broth in 1/2 cup increments, allowing it to evaporate after each addition and constantly stirring. Continue until the rice is still firm with a bite to it but creamy, about 20 min. Take off the heat and add the remaining butter, Parmesan, salt and pepper and stir. Let cool, can be refrigerated overnight. If it is too cold microwave for 30 - 45 seconds to make it easier to work with.

To make the arancini, in a medium bowl add the cooled risotto, bread crumbs, Parmesan cheese, basil, eggs, salt and pepper. Shape into balls to the desired size and place one mozzarella cube in the center. Coat with the bread crumbs. Heat oil to 350F in a large saucepan about 1/3 way up the pan. In batches fry the arancini balls until golden brown, about 4-5 min. Drain on paper towels and salt immediately. Serve with your favorite marinara sauce if desired.