Preparation

• 1.

  In a saucepan, heat chicken or vegetable broth over low heat.

• 2.

  In a separate large pot, heat some olive oil over medium heat. Add onion and garlic, and sauté until translucent.

• 3.

  Add the Arborio rice, stirring to coat, then add the white wine. Cook until it evaporates, stirring frequently.

• 4.

  Begin adding the warm broth, one ladle at a time, stirring continuously until absorbed. Repeat until rice is cooked al dente, about 20 minutes. Let cool.

• 5.

  Heat a skillet over medium heat, add 1 tablespoon of oil, then add the chopped mushrooms. Cook until they release moisture and brown. Stir in truffle oil, salt, and pepper, then fold into the cooled risotto along with Parmesan and one beaten egg.

• 6.

  Once the mixture is cool enough to handle, form balls using your hands (about 2 inches in diameter) and place them on a baking sheet.

• 7.

  Fill three bowls: one with flour, one with the other beaten egg, and one with breadcrumbs. Roll each arancini first in flour, then in egg, and finally in breadcrumbs.

• 8.

  Heat oil in a deep pan or fryer over medium-high heat. Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

• 9.

  For the basil pesto, blend basil, garlic, pine nuts, Parmesan, and salt in a food processor. Slowly drizzle in olive oil until smooth, adjusting the texture as needed.

• 10.

  Serve arancini warm with the basil pesto and garnish with fresh basil leaves.