Heat the vegetable broth in a saucepan and keep it warm over low heat.

In a large skillet, warm 1 tablespoon truffle oil over medium heat. Add the onion and garlic and cook until softened. Stir in the wild mushrooms and cook until they release their liquid and begin to brown.

Add the arborio rice and stir to coat. Pour in the white wine and cook until it absorbs. Add the warm broth one ladle at a time, stirring often, until the rice is creamy and tender. Season with salt and black pepper. Remove from heat and stir in 1/2 cup pecorino cheese and the remaining truffle oil. Spread the risotto on a baking sheet to cool completely.

Once cooled, form the risotto into small balls. Dip each ball into the beaten eggs, then roll in breadcrumbs to coat.

Heat vegetable oil in a deep pot to 350 degrees. Fry the arancini in batches until golden brown on all sides. Drain on paper towels.

Shave the remaining pecorino cheese over the warm arancini before serving.