You need 4 plates to set up an assembly line. One dish with the risotto, one dish with the eggs, one dish with the breadcrumbs and one clean dish for the prepared arancini.

on a plate or cutting board, cut the gorgonzola into 1" cubes. 1 cube for every arancini.

Using left over Porcini Mushroom Risotto, place about 3 tablespoons of risotto in your palm, and smooth it out. place a piece of gorgonzola in the middle and cover with a few more tablespoons of risotto.

Roll the risotto into baseball sized balls. Basically you are making a rice ball with a pice of gorgonzola inside.

Dip each arancini first into the beaten egg, and finally the breadcrumbs. Place on a plate and make another. Repeat until you do not have any more risotto.

Heat the oil in a large deep pan. Cook the arancini in small batches for 4-5 minutes, submerging them in the oil until golden. Drain on kitchen paper, and sprinkle with a little salt before serving warm.