Truffle arancini balls with aioli - Filippo Berio

Ingredients

• 115g butter
• 1 small onion, finely chopped
• 200g arborio rice
• 125ml white wine
• 1 ½ ltr chicken or vegetable stock
• 3 heaped tsp Filippo Berio Truffle Pesto
• Salt and Pepper
• 1 lemon, squeezed
• 50g Parmesan cheese, grated
• 150g mozzarella ball, chopped into 16 small pieces
• Filippo Berio Mild and Light in Colour Olive Oil for deep-frying
• 50 g plain flour
• 3 large eggs, lightly beaten
• 150 g panko, or fine dried breadcrumbs