Truffled Butternut Squash Arancini

Ingredients

• 1 1/2 cups Arborio rice
• 2 cups hot vegetable or chicken stock
• 1/2 cups white wine
• 2 tablespoons UP Extra Virgin Olive Oil
• 1 teaspoon white truffle oil
• 1 cup roasted butternut squash, coarsely mashed
• 1/2 cup finely diced onion
• 1/2 cup grated Pecorino Romano cheese
• sea salt to taste
• 1/2 pound mozarella fresca in 1" pieces
• 1 1/2 cups of bread crumbs
• 1 cup flour
• 2 large eggs, beaten
• UP Extra Virgin Olive Oil