Soak the dried porcini mushrooms in 2 cups of hot water for 30 minutes until softened. Drain and reserve the soaking liquid. Blend the mushrooms with a bit of the reserved liquid until smooth. Set aside.

Cook the Risotto

In a pot, bring the vegetable broth to a simmer. In another pan, heat a tablespoon of olive oil and add the Arborio rice. Stir for 2 minutes, then add 1 cup of broth. Stir continuously until absorbed. Repeat until the rice is creamy and al dente, around 18-20 minutes. Stir in the porcini purée, parmesan, basil, salt, and pepper. Allow to cool.

Form the Arancini

Once the risotto is cooled, shape into small balls (about the size of a golf ball).

Breading the Arancini

Dredge each ball in flour, dip in beaten eggs, and then coat in breadcrumbs.

Fry the Arancini

Heat the olive oil in a deep pot. Fry the arancini in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Serve

Serve warm with extra parmesan and fresh basil on top.