Heat the olive oil in a frying pan over a medium heat, and fry the onion until soft but not browning, about 10 mins. Stir in the garlic, fry for a minute, then tip in the rice. Turn up the heat slightly and stir the rice into the onions, toasting the grains until they look semi-translucent. Stir in the wine and simmer until absorbed.

Reduce the heat to medium-low, and add the hot stock, a ladleful at a time, continually stirring, until the rice is just tender and the risotto is creamy, about 20 mins. Stir in the truffle paste to taste, seasoning and 100g of the parmesan. Stir off the heat for a minute until well combined, then transfer to a tray or container, cover and leave to cool.

Once cool, take spoonfuls of the risotto and mould in your hands (damp hands will help prevent the rice sticking). You should end up with 16-18 ping pong-sized balls.

Put the breadcrumbs, eggs, and flour into separate shallow bowls. Season the flour with salt and pepper. Stir the remaining 25g cheese into the breadcrumbs.

Toss the arancini into the flour, rolling to coat, then dunk in the egg, and then the breadcrumbs. Repeat with all the arancini.

Heat the vegetable oil in a deep saucepan, no more that half-full, to 180C or until a cube of bread browns within 30 seconds. Lower the arancini into the oil on a slotted spoon, in batches, and fry for 6-8 mins until golden and crisp. Drain on kitchen paper while you fry the rest.

To serve, sprinkle with a little sea salt and drizzle with truffle oil. Serve with a loose pesto, or tomato sauce for dunking, if you like.