You can use a deep fryer to make these, but I make them on the stove, using a heavy pan and heat about 3" of oil to 350 degrees.
In a medium bowl, beat the eggs, add the salt and pepper, basil and Italian seasoning, mixing well. Add in the Risotto, depending on how sticky the risotto is how much bread crumbs and parmesan you will need to add. The eggs will act as a binder, but will also loosen up the mixture, so by adding the crumbs and parm, it will tighten up with mix
Prepare a baking sheet with waxed paper. Take about 2 heaping tablespoon(or a small cookie scoop, scooping out 2 balls) of risotto and form it into a ball, about 2 inches. Make a small hole in the ball and insert the block of cheese. Reform the ball so the cheese is covered. Cover and chill for approximately 2 hours.
Remove from the refrigerator. Balls should be sticky. If you find they are not, whisk another egg and dredge each ball in the flour then into the egg then into the Panko crumbs. Otherwise you can just dredge the balls in the Panko.
Drop into the heated oil and fry until brown and heated through, about 4 minutes, turning the balls halfway through frying. Drain on paper towel. These can also be made ahead and frozen. Wait until you are ready to fry to coat in Panko.