Parmesan Arancini

1 tbsp olive oil
20 g butter
1 medium brown onion halved finely chopped
1 garlic clove
2 cups arborio rice
dry white wine
4 cups chicken stock
1/2 grated parmesan
1/4 cup shredded basil
11/3 toasted pine nuts
2 eggs lightly whisked
2/3 dried breadcrumbs
oil to deep fry

Heat oil and half the butter in saucepan over medium heat.  Add onion and garlic and cook, stirring for 3 minutes or until onion softens.  Add rice and stir to coat.  Add the wine and half the stock, bring to boil.  Cook uncovered until liquid is absorbed.  Reduce heat to low and add remaining stock.  Add egg to rice mixture.   Wait till cool down enough for you to roll the rice mixture in hands.  Roll into balls and dip into breadcrumbs.  Fry.