In a heavy-bottomed saucepan, bring vegetable broth to a simmer. Add arborio rice and cook stirring occasionally until liquid is absorbed and rice is tender, about 25 minutes.

Remove from heat and immediately stir in parmesan cheese, 1 beaten egg, basil, 1/2 teaspoon salt, and pepper. Mix thoroughly until creamy and combined.

Spread rice mixture on a large baking sheet and refrigerate for 30 minutes until completely cooled and firm enough to handle.

Set up breading station with three bowls: rice flour in first bowl, 2 beaten eggs in second, and gluten-free breadcrumbs mixed with remaining salt in third.

Take 1/4 cup of rice mixture, flatten in palm, place mozzarella cube in center, and carefully form into a ball enclosing cheese completely. Repeat to make 15 balls.

Roll each ball in rice flour, dip in beaten egg, then coat thoroughly with breadcrumbs. Place on parchment-lined tray.

Heat oil in deep pot to 350°F (175°C). Fry arancini in batches of 3-4, turning occasionally, until deep golden brown all over, about 3-4 minutes per batch.